| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 2 | Servings | ||
INGREDIENTS
| 1 | cn | Black beans |
| 1 | cn | Kidney beans |
| 1/2 | Jar salsa |
INSTRUCTIONS
AT HOME DEHYDRATE Submitted by Marty Manzano from a recipe a Florida hiker she met at LeConte shelter in the Great Smokeys taught her. In camp: mix dried ingredients with 1 and 1/2 cups textured vegetable protein (TVP, available in health food stores and some groceries), 1 pkg chili seasoning mix, and 5-6 cups water. Cook until beans are soft. Eat with tortilla chips. Marty's adaptation: I cooked the beans myself, and then dehydrated 1 cup each of cooked red kidney beans and pinto beans. Dehydrated about 1/2 to 3/4 jar Pace mild salsa. I added about 3/4 cup water to a baggie with the beans, about 4-5 hrs before cooking. To prepare, I mixed the beans, salsa, 1 cup TVP, and pkg of Adolph's chili seasoning mix. The mixture tends to get thick, so keep adding water as necessary. Also, stir frequently (or continuously) so it doesn't burn. I carried the chili fixings & MtnTopper carried the tortilla chips. Wonderful meal on a cool, rainy evening on Grandfather Mtn! Posted to MM-Recipes Digest V4 #148 by Simps <c.simpson@worldnet.att.net> on May 28, 1997
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