Red Bean Stew

Red Bean Stew
Recipe Type: Dinner
Cuisine: Freezer Bag Cooking
Author: Perry Perkins
Prep time:
Total time:
Serves: 1
Description Hearty stew with pasta
Ingredients
  • 1⁄4 c dried diced carrot
  • 1⁄4 c crumbled dried mushrooms
  • 1⁄4 c diced sun-dried tomatoes
  • 1 c cooked and dehydrated red kidney beans
  • 4 oz cooked and dehydrated small pasta shapes
  • 1 t low sodium beef bouillon
  • 1⁄2 t dried garlic
  • 1⁄4 t ground black pepper
  • 2 T shelf stable parmesan cheese
Instructions
  1. At home pack everything in a quart freezer bag.
  2. Add near boiling water to cover the dry items. Stir well, seal tightly and put in a cozy for 15 minutes.
Notes
Perk’s recipes call for “cover with water”. You can start with a 1:1 water to dry food ratio and more water as needed as well.[br]For a vegetarian version use vegetable bouillon.