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This is a great recipe for our friends at Foodstoragemadeeasy.net and is a great look for our enchilada beans and rice!
Ingredients: 1 1/2 cups of cooked black beans 1/4 cup dehydrated onion 1 batch of cream of chicken from bean flour 1 (4oz) can diced green chilies 1 batch homemade enchilada sauce 6 whole wheat tortillas 2 cups of freeze dried cheese. 2 cups of freeze dried chicken
Directions: Cook tortillas, and black beans. Hydrate chicken and cheese (the measurements given are the ingredients dry) While chicken and cheese is hydrating make cream of chicken bean sauce and enchilada sauce. Add beans, onions, cream of chicken sauce, diced green chilies, enchilada sauce, and chicken in a large bowl. Place tortillas in greased 9 by 13 inch pan. Top with half the bean mixture and half the cheese. Repeat the layers. Bake at 350 degrees for 40 minutes. Cool slightly and cut in squares.
Ingredients 1 cup uncooked dry beans 1 cup uncooked wheat 1 quart water 1 onion, chopped 1 lb. ground beef 1 clove garlic 2 tsp. canola or olive oil 1 large (46 oz.) can tomato juice 1 (15 oz.) can Mexican-flavored stewed tomatoes* 1 tsp. chili powder Salt and paprika to taste 2 tsp. brown sugar ½ tsp. cumin
Directions: Cook wheat and beans together in one quart of water (may be soaked overnight before cooking). Cook until almost tender. In separate pan, sauté meat, onions and garlic in canola or olive oil. Drain. Add to beans. Add other ingredients. Simmer for 1 hour. Season to taste. *Fresh tomatoes may be added in place of canned stewed tomatoes. Use about 8 skinned tomatoes. Adjust spices for flavor
Ingredients: 2 tablespoons cannery soup base 6 cups chicken stock 1/2 cup dehydrated carrots 1 rib celery, chopped 3 cans cream of chicken soup 1/2 cup frozen peas 1/4 cup dehydrated onions 1/2 cup milk 2 cups cooked, diced chicken 4 large potatoes, diced
Directions: Combine all ingredients and simmer until tender.
Source: prepared-housewives.com Ingredients: 1 lb beef (or 1 jar of canned beef) 1 med onion (or use 1/3 c dehydrated onion) 1 pkg taco seasoning (or make your own) 16 oz corn 16 oz kidney beans 16 oz pinto beans 16 oz black beans 28 oz diced tomatoes 8 oz tomato sauce Toppings – cheese, chips, sour cream… Directions: Brown the beef and onion (remember to try out your freeze-dried or dehydrated stuff)! Add taco seasoning to meat. Rinse your beans and add everything to a pot. Simmer for 30 minutes or put into a crock-pot on high for 3-4 hours. Sprinkle on any desired toppings! This also makes for a great freezer-meal if you want to save some for later! Alternative/Powerless Cooking Method: Brown the meat and onion in a pan on the Stove. Then add all the ingredients to the pot and boil for 10 minutes.
Source: yourownhomestore.com Ingredients: 1 tbsp. olive oil 1 tbsp. garlic 3/4 c. Freeze Dried Ground Beef 3/4 c. Freeze Dried Sausage 9 c. water 2 c. Instant Beans (Red or Black) 1/2 c.Freeze Dried Green Chili Peppers 1/2 c. Dehydrated Onions 1/2 c. Freeze Dried Tomato Dices 2 tbsp. Tomato Powder 1/2 tbsp. chili powder 1 tsp. cumin 1/2 tbsp. Thrive Chef Choice Seasoning 1 tbsp. Beef Bouillon 1 tbsp. lemon juice 1 tbsp. Worchestershire sauce 1/2 c. Thrive Espagnole Powder
What to do: Sweat garlic for 30 seconds or so over medium high heat in 1 T. olive oil. Add freeze dried meats and sauté for 60-90 seconds until they start to brown just a bit. Add water and all of the rest of the ingredients except the espagnole powder. (Add the spices first and whisk them in well before adding everything else). Give everything a good stir and then bring to a soft boil over medium high heat. Turn heat down to medium low and let simmer for 10-12 minutes. Add espagnole powder slowly while whisking. Let simmer and thicken well for about 3 minutes. Let sit (it will thicken a bit more) for 2-3 minutes before serving.
