Red Beans and Rice

Yield

2 servings

Prep Time / Cook Time

/

Activity Guide

Backpacking, Bike Touring

Ingredients

  • 1 cup instant rice
  • 1 cup dehydrated red beans
  • 1 tablespoon dehydrated bell pepper
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 tablespoons tomato powder
  • 1 tablespoon olive oil
  • 1 shallot
  • 3 cups water

Tools

  • Cutting board
  • Knife
  • Medium pot
  • Mixing spoon
  • Stove with simmer control

Method

At Home:

  1. Combine rice, red beans, bell pepper, cayenne, salt, cumin, and tomato powder in a zip top bag.
  2. Package olive oil in a leakproof container. Leave the shallot whole and unpeeled.

At Camp:

  1. Peel and chop the shallot.
  2. Heat the oil in a pot and saute the shallot until softened and lightly browned.
  3. Add the water and bring to a boil.
  4. Stir in the bean and rice mixture. Cover and remove from heat.
  5. Let stand for about 5 minutes or until water is absorbed and beans and rice are softened.
  6. Serve with hot sauce and/or pickled peppers.