Backpacker's Lightweight Spicy Pinto Beans with Green Rice

LRM_EXPORT_59449427613791_20190718_175801564.jpeg

These pinto beans are a creamy and flavorful. The rice serves as a bright citrus compliment to cool down the beans. Combined they pack a large amount of calories to keep you moving along the trails. You can either cook this at camp in a dutch oven (you’ll need to soak the beans overnight first) or cook and dehydrate at home for the trail. Either way, they will make an excellent end to your active day in the outdoors.

While you’re filling up your multi-day backpack for a trip, check out some of our other ideas such as IncredHerbal Israeli Couscous with Sun-Dried Tomatoes.

1 bag of dried pinto beans
6 c water
1 tbsp olive oil
4 clove of garlic, diced
1 yellow onion, diced finely
1 green pepper, diced
1 can tomato puree, 28 oz
Hot sauce to your liking, I use Valentina
1 tsp salt
Pepper to taste
Feta & fresh cilantro to top, optional

2 c basmati rice, I use Lundberg
3 c water
1 tbsp chicken bouillon
1/4 of my chimichurri sauce **
Lime, zested & juiced
Salt & pepper to taste

Soak the bag of pintos overnight with the 6 cups of water. Either at home or in camp, heat the oil in your skillet or dutch oven and saute the garlic, onion, green pepper and chili flake until fragrant. Add in the can of tomato along with the beans and hot sauce. Cook for 45 minutes or until the beans are still slightly firm, but soft inside. Cook your rice about 30 minutes into the beans cooking so they finish at the same time. Bring your water and rice to a boil along with the bouillon. Cook to the instruction of your bag (about 15 minutes) and fluff with a fork. Add in the chimichurri along with the lime juice, zest and stir until completely coated with the green herbs. Flavor with salt and pepper to your taste. Serve in a bowl side-by-side with cilantro and feta on the top if desired.

For backpacking: Dehydrate the rice and beans either apart or all mixed in. I like them apart so that I can taste the citrus and greens in the rice. Store them in two bags and rehydrate at camp for about 25 minutes with hot water. Use your backpacking stove to heat them up further before serving if desired

.**Replace oil with water in this recipe if you’re planning on storing long term dehydrated. If you’re eating them within a few weeks, it will be fine. Just store the bags of rice in the fridge until you leave. Oil makes them go rancid faster.

Serves 6-8

DinnerMelanie Kosachdutch oven, dutch oven recipes, camping recipes, camping food, pinto beans, Mexican recipe, Mexican beans, green rice, backpacking meal, backpacking recipe, trail food, trail forked, creative backpacking food, creative backpacking recipes, modern ca, modern camping recipes, modern backpacking food, modern backpacking recipes, lightweight recipes, backpacking recipes, best backpacking food, best backpacking recipes, best backpacker food, backpacker food, trail recipes, trail food recipes, trail meals, trail meal ideas, best trail food, best trail recipes, lightweight meals, lightweight backpacking food, lightweight backpacker meals, healthy backpacking food, healthy lightweight food, healthy camp food, healthy camping meals, diy backpacking meals, dehydrated backpacking meal, dehydrated food, creative dehydrated recipes, modern dehydrated food, camping recipe, outdoor food