Shared by Michael Pinkerton, Grand Rapids, Michigan
Pack all ingredients in a 4x6 or sandwich size Ziploc bag.
On the Trail:
Pour contents of bag into pot, put enough water to cover dry ingredients by ¼ inch and soak for five minutes. Put on stove and heat until boiling. Boil for two minutes, then put pot in coozy for ten minutes.
If desired, you could add ham to this recipe.
Chef Glenn's Comments:
Lima beans often don't rehydrate well in backpacking meals. They remain hard. If you use them, precook them for at least ten minutes before drying. You could also dry frozen mixed vegetables for a very colorful meal.
Subscribe to Chef Glenn's free monthly newsletter to get a regular supply of recipes for the trail and dehydrating tips.
Return to Your Best Backpacking Recipes
Free with any book purchase. Shop Now
Free with newsletter subscription.