Makes 8 servings.
6 medium leeks, thinly sliced
5 cloves of garlic, minced
1 organic habanero pepper, minced (optional)
4 medium organic red bell peppers, chopped small
1 10-oz bag of organic frozen corn
4 cans of refried beans
1 ½ cup of dry brown basmati rice
½ teaspoon cumin powder
sea salt, to taste
black pepper, to taste
In a large pot over low heat, saute leeks for 5-6 minutes. Add garlic, habanero, and pepper, saute another 5-6 minutes until starting to soften. Add frozen corn, refried beans, and rice, then fill the pot with water and stir well. Add cumin, salt, and pepper, stir again. Cook covered about an hour, stirring often near the end to allow to mixture to dry out a bit. Add more water as needed if the rice isn’t completely cooked through. You want the mixture to dry out to the point that the beans start forming a bit of a crust, but stir frequently so the bottom doesn’t burn. It will be a bit soupier in the end than the other recipes. Remove from heat.
If using a dehydrator, spread your refried beans in a thin layer over teflex-lined dehydrator sheets. Dehydrate at 155F for 6 hours. Once the top is dried, flip and dehydrate another 6 hours or so until completely dried. If using an oven, spread the beans in a thin layer on a lined baking sheet and bake at your oven’s lowest temperature with the door cracked open until fully dried, flipping halfway through. I’m not sure how long it would take, but it won’t be nearly as long so stay nearby and keep an eye on it.
Once your beans are completely dry, let them cool to room temperature. Split them equally into appropriate serving sizes (We placed 2 portions in each Ziploc bag, enough for one 2-person meal). To save space, crunch the mixture into smaller pieces with your hands and squeeze all air out of the bag.
To rehydrate, bring about 3 cups of water per 2-person serving to a boil. If you’re not sure how much water you’ll need, start with less. It’s easier to add more than to cook extra water off. Add the refried beans and cook, stirring occasionally, for 1-3 minutes until rehydrated.