DIY Dedydrated Backpacking Recipe: Curried Rice and Beans

Looking for a hearty, healthy, and delicious backpacking recipe? This Curried Rice and Beans recipe is a cozy, filling backpacking dinner packed with bold flavour, protein, and just a touch of sweetness. It’s perfect for a cozy meal by the fire at the end of a long day.

Serves: 2 large portions or 3 smaller ones.

IMPORTANT: When dehydrating your own backpacking meals, always ensure all moisture is completely removed before packaging and storing. Improper dehydration can lead to spoilage and foodborne illness. Never consume a DIY meal if it looks or smells off.

Ingredients:

• ½ cup dry rice (precooked and dehydrated) or 1 cup cooked instant rice
• ½ can kidney beans, dehydrated
• ½ a medium apple, diced and dehydrated
• 2 tbsp raisins
• 2 tbsp slivered almonds
• 1 tbsp dehydrated curry paste or curry powder
• ¼ bouillon cube or 1 tsp bouillon powder
• ¼ tsp onion powder

Dehydration Instructions:

Rice: Cook ½ cup of dry rice according to package instructions. Spread onto dehydrator trays in a thin layer and dehydrate until brittle. Break apart clumps as needed during drying. (Alternatively, you can use instant rice to skip this step.)

Kidney Beans: Use canned beans only. Rinse thoroughly and spread evenly on dehydrator tray. Fully dehydrated beans will usually split open.

Apple: Dice into small pieces to speed up drying. Spread evenly and dry until pliable but no moisture remains.

Curry Paste: For richer flavour, use something like Patak’s Mild Curry Paste. (If you like a spicy meal, try another spicier paste of your liking.) Spread a thin layer of paste on dehydrator sheet. Once dry, it will crumble easily into powder. You can substitute curry powder if preferred.

Dehydrate all wet ingredients at 135°F (57°C) until completely dry, usually 6–10 hours but may vary depending on your dehydrator and the humidity. All ingredients should be completely dry when done: brittle or leathery, with no remaining moisture.

Packing:

Mix all ingredients in a ziplock bag or vacuum-seal for a longer shelf life. Store in a cool, dry place. When properly dehydrated and sealed, this meal will keep for up to 6 months.

How to Prepare:

1. Empty the meal into your pot and just cover with water.
2. Bring to a boil, then lower the heat and simmer for a few minutes. Add more water if necessary but not so much that it turns to soup.
3. Turn off your stove, cover, and let the meal sit to finish rehydrating (around 5–10 minutes).
4. If using a bouillon cube, make sure it is evenly distributed throughout the meal before eating.

Stir and enjoy!

Interested in another great recipe? Check out our delicious DIY Mexican Couscous!