Freeze dried meals can be a great option when your hiking or adventuring in the wilderness. The only downside is that they can be quite expensive. I recently brought a dehydrator and so thought I would try making my own dehy beans, this recipe is also great without dehydrating it if your wanting a nutrient dense, easy veggie meal. If you don’t have a dehydrator then you can try drying them out in the oven on its lowest setting until all the moisture is evaporated out.
Prep time 15 min, cook time 1 hour, dehydration time 6-10 hours at 57C
6 cups of cooked beans – I used a 4 bean mix but you could use a mixture of any you like such a black beans, chick peas, butter beans etc.
3 cans of diced tomatoes
2 Tbsp tomato paste
1 Tbsp coconut or olive oil
2 onions, diced
4 cloves garlic, minced
1 Tbsp cocoa powder
1 tsp chilli powder
2 tsp smoked paprika
1 tsp ground coriander
¼ tsp cinnamon
1 tsp salt
½ cup fresh coriander
1 tsp veggie stock powder
Heat oil in a large pan and cook onions for about 3 min until soft, add garlic and spices and cook for a further 2 min stirring frequently. Add tomato paste and cook for 30 secs then add tinned tomatoes, beans, salt, stock and cocoa powder.
Bring to a simmer and then cook over a low heat for 1 hour, finely chop coriander and stir through.
If dehydrating, spoon mixture onto non stick dehydrator sheets and cook for 6-8hrs at 57C or until dry. Scrap off trays and store in air tight container. To reconstitute simply add 2 cups of water to 1 cup of beans and simmer for 10 min, adding extra water as needed.
Serve with corn tortillas, coleslaw and avocado.