| 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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