Who says storage food meals have to be bland and boring? This recipe helps use up leftover cooked beans.
by Leon Pantenburg
Many great storage food recipes are based on beans and rice. When combined, these two form a complete protein.
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Comfort food for me is a quick burrito on busy night. If the beans and rice are already pre-made, all you have to do is brown some hamburger or stir fry some chicken and you can quickly assemble a tasty meal.
Here is a another way to combine storage foods with leftover cooked beans for some great fast food, and anyone can easily roll this into a tortilla. It wouldn’t be hard for a survival mom to assemble this meal in a cast iron Dutch oven over a campfire.
Quick Week Night Meal
(From: “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods into Useable Meals“ by Jan LeBaron)
1/2 cup tomato powder
2 cups water
1 cup precooked kidney beans
3 tablespoons Italian seasoning mix
1/2 teaspoon oregano
1/4 teaspoon crushed red peppers (optional)
1 teaspoon garlic granules
2 Tablespoons Parmesan cheese
2 cups rice, pre-cooked
In a medium pan, mix together tomato powder and water until smooth, add all the spices and Parmesan cheese.
Bring to a low heat, add precooked kidney beans, allow to simmer for a few minutes.
While this is heating, cook up the rice and keep warm. Serve rice on a plate or bowl and top off with bean tomato mixture. If you like, rehydrate some tomato dices, freeze dried and add to the tomato mixture for extra flavor.
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