I agree that a 20 minute cook time seems like a huge fuel suck. I am going to try this at home with a pre-soak time similar to soaking it once I get to my campsite, well in advance of dinner time.

I’ve heard you can pour in water at the start of the day and let it rehydrate until you want to eat it then heat it on the stove as usual.

I made this and dehydrated per directions.

I keep my measured Ziploc serving bags in the freezer to store.

I rehydrated a bag at home last night and it tasted great! I appreciate that. I did need to simmer it 15-20 min. though.

Is there a bean or recipe that rehydrates without such a long simmer time? I’m trying to save fuel on the trail.

I’ll go back any try a lentil recipe with fewer black beans and see how that turns out.

But I appreciate any ideas you have.

And @Gina – did you run the cooked/dehydrated product through a food processor?

So 170 F is definitely too hot for this recipe. You can attempt to crack the oven door open, but the heat will probably be uneven. Unfortunately, I think a dehydrator is going to be required for this one.

This recipe makes 6 servings. For each serving you rehydrate in the field, you would add 1 cup of water.

The recipe also says to add 1 cup of water to rehydrate. Is that 1 cup for the whole batch or for one serving?

Mel – thank you so much for the feedback and the tips regarding better rice rehydration!