One of the issues with long-term food storage is that of taste. When we look at the list of long-term storage foods, we literally see rice and beans front and center.
Apple Cider Vinegar Oats, Quick
Apple Slices (from the LDS cannery) Oats, Rolled
Beans, Dried Black Pastas
Beans, Dried Kidney Potato Flakes
Beans, Dried Navy Salt
Beans, Dried Pinto Sugar
Corn, Dried Wheat Berries
Freeze Dried foods White Rice
Grain Alcohol Vanilla
Honey
With the exception of sugar, salt, honey, and vanilla these foods are, by themselves, pretty bland. How can you put them together in ways that are appetizing?
Here are a couple of recipes. These are two of our favorites.
Meatless Chili
#10 can of tomato sauce
2# prepared pinto beans
1/2 C Chili Powder
1/2 C taco seasoning mix
Directions:
1.) Prepare the beans 24 hours prior to cooking by putting the beans in a covered pot covered with water by three inches. Turn the burner on low heat for an hour. At the end of the hour, turn the heat off and let the beans sit overnight. The next morning, drain and rinse the beans. Cover them with water by three inches again, and turn the heat on medium heat until soft.
2.) Add the tomato sauce, chili powder, and taco seasoning. Cook until serving temperature.
Mexicali Pie
1# dried pinto beans
2 C unprepared white rice
1/2 C Taco Seasoning
2 dried eggs
2/3 C powdered Milk
1 C freeze dried cheese
Jar of queso
1 C freeze dried hamburger
3 1/2 C Water
1.) Prepare the beans 24 hours prior by putting the beans in a covered pot covered with water by three inches. Turn the burner on low heat for an hour. At the end of the hour, turn the heat off and let the beans sit overnight. The next morning, drain and rinse the beans. Cover them with water by three inches again, and turn the heat on medium heat until soft.
2.) Cook the rice according to the directions.
3.) Add the rest of the ingredients and bake at 350 for 1 hour.
What are some of your favorite rice and bean recipes?
