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:
- Empty the meal into your pot and just cover with water.
- 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.
- Turn off your stove, cover, and let the meal sit to finish rehydrating (around 5–10 minutes).
- 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!
