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The black beans and rice have finished cooking and steaming to hydrate. We fluffed up the mix and added a bit of optional avocado oil to enhance the flavor a bit. We’re eating good tonight!

Dehydrated Black Beans and Rice

Dehydrator Chef
Try this dehydrated black beans and rice recipe for a satisfying, lightweight meal on your next trip to the field or campsite. The black beans and rice, combined with onion flakes, vegetable bouillon, and spices, provide a rich flavor. Spices we use here today are New Mexico chili powder, which adds chili pepper flavor and very mild heat, which goes great with black beans. Toss in a few jalapeno slices for those who like a bit more spice.
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dehydrated Camping Meal
Cuisine Backpacking, Camping, Hiking
Servings 1
Calories 591 kcal

Equipment

Ingredients
  

Instructions
 

At Home Preparation

  • Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top bag with the contents and the date.
    The dehydrated black beans and rice ingredients are safely put away in a zip-top bag for short-term storage until we make dinner this weekend at the campsite.
  • Store the leak-proof containers of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.

Packaging

  • Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
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  • Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.

In the Field Preparation

  • Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot.
    The dehydrated black beans and rice dry mix has been emptied into the cooking pot. Next we’ll add in enough water to cover the ingredients and let it rest for 5 or 10 minutes while we get camp set up. We’ll probably need to top off the water before we start cooking because the dry ingredients will absorb a lot of this water.
  • Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
    We added just the right amount of water to cover the dehydrated beans and rice dry mix.
  • Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
    The black beans and rice are coming to a boil on the camp stove. The next step is to turn down the heat and simmer with the lid on the cooking pot for another 2 minutes.
  • After two or more minutes of simmering and stirring, turnoff the stove and move the pot into an insulated wrap or cozy to rest, hydrate,and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
  • If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.
    The black beans and rice have finished cooking and steaming to hydrate. We fluffed up the mix and added a bit of optional avocado oil to enhance the flavor a bit. We’re eating good tonight!

Nutrition

Serving: 1115Calories: 591kcalCarbohydrates: 117gProtein: 24gSodium: 364mg

Nutrition information is only an estimate and may differ depending on the ingredients you use.

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