Thursday, May 3, 2012
Many times I have been on backpacking trips or climbing trips where my food choices have limitations, but need to fill the criteria of caloric, tasty, and preferably healthy. I have experimented with many different meals outside, but there are certain staples that always seem to be the easiest and tastiest for my pallet. This recipe is more of a good idea than a stroke of genius. It is for the simple chef, but I promise it is always a satisfying and filling way to end a long, arduous day. A friend with whom I hiked the Allegheny Trail in West Virginia gave me the idea of bringing dried bean mixes that only need to be combined with hot water on backpacking trips. This is a tasty, fairly healthy way of getting protein and much needed carbohydrates so you're powered up the next morning.
1 sauce pan
1 saute pan
Whole wheat flour tortillas
1/2 cup dried refried bean mixture (can be found in the bulk foods section of many natural grocery stores, including Whole Foods)
1 cup water
2 tablespoons oil
1 dried cayenne pepper, chopped up
1 large sweet pepper, chopped
half an onion (if you feel like hauling it around!), chopped
2 cloves garlic
salt and additional pepper to taste
Heat 1 cup of water until boiling, add the bean mixture, turn off the heat, stir, and let it sit until the water is absorbed, usually a few minutes.
In a saut pan, cook the vegetables until soft with a little bit of salt.
Serve up the beans and vegetables with the soft, flour tortillas.
Enjoy"_several, in all likelihood. You're probably incredibly hungry. Laura is the founder of the Kitchen and the Bicycle blog. She is currently stationed in Salt Lake City where she bikes, bakes, cooks, and plays in the mountains. She works seasonally as a firefighter for the U.S. Forest Service. In her time off she loves working in her own kitchen and biking everywhere she can. Join Laura in her adventures