Black bean stew

Ingredients:

• 1 cup (8 ounces) riso pasta or rice
• 45 ounces black beans, rinsed and drained (3 cans – 5 cups)
• 3 cups any variety stock
• 1 small onion
• 3 cloves garlic, minced
• 4 ounces canned banana peppers
• 1 tsp. salt
• 3 Tbl. hot sauce
• 1 Tbl. Worcestershire sauce

 Directions:

1. Cook and drain riso or rice.
2. Bring to a boil black beans, stock, onion, garlic, banana peppers, salt, hot sauce, and Worcestershire sauce.
3. Stir in cooked pasta or rice.

Dehydrate:

1. Spread on covered dehydrator trays.
2. Dehydrate for 5 hours at 145 degrees.

Yield: Serves 4. (weight 1 dehydrated serving = 4.5 ounces per serving)

Rehydrate:

Cover with 1 ½ inches water above level of food in pot, boil, stir, and serve.

Freezer bag cooking:

1. Place freezer bag in cozy.
2. Boil water.
3. Pour water in bag to cover food.
4. Zip bag.
5. Set 15 – 20 minutes.
6. Open bag carefully.
7.  Stir
8.  Serve

Serving Suggestion:   Serve with parmesan and garlic croutons.

 Calories: 565