We often reviewed their meals not long after Packit Gourmet started as a business. But as the years went by, these reviews were lost as I built a new version of TrailCooking. It occurred to me to go back and see if I still had the photos, and yes, I did. The Many Beans Salad was an interesting choice even back in 2009. We originally reviewed the dish at Eunice Lake, at Mount Rainier National Park in August 2009.
It was a cool morning in the clouds that day, along Euince Lake with Tolmie Peak in the background. The meal then was a 2 person serving.
Inside the bag then were seven separate items.
Back then, I used a hybrid soak method. We’d often take a long lunch, so I boiled water and poured it over all the veggies and beans in the outer bag (which was a cook-in bag). I also added some hot herbal tea. I always had tea in my food bag back then.
Healthy bean salad. I don’t remember my oldest being impressed by it, but I liked it. He was 11 that year. I remember thinking the beans would have been great served over hot rice as a great dinner and would have made enough for two hearty servings.
The Modern Version:
At 770 calories, this is a plant-based powerhouse. It is gluten-free, vegan, and vegetarian-friendly. The meal contains 18 grams of fiber and 25 grams of protein. It costs $12.99.
Ingredients:
“Red Beans, Whole Black Beans, Garbanzo Beans, Organic Evaporated Cane Juice, Organic Balsamic Vinegar (organic wine vinegar, organic grape must), Organic Extra Virgin Olive Oil, Edamame, Organic Whole Kernel Yellow Corn, Red and Green Bell Peppers, Green Beans, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Sea Salt, Green Bell Pepper, Minced Shallots, Lemon Pepper (salt, black pepper, citric acid, sugar, lemon juice powder [corn syrup solids and natural flavors (lemon juice solids, natural flavors)], onion, rice concentrate, garlic, maltodextrin, turmeric), Onion Powder, White Vinegar (maltodextrin, white distilled vinegar, modified food starch [corn]), Celery, Diced Red Shallots, Sliced White Onion, Lemon Juice (corn syrup, lemon juice, lemon oil), Spices, Green Onions”
In the newer packaging.
Inside was a sealed bag with one packet of olive oil and two packets of balsamic vinegar.
I followed the directions for the warm method and boiled 1 cup of water. Pour the hot water in and stir, then seal the bag. I let it sit for 10 minutes, then added olive oil and vinegar.
Although the directions say to let it sit another 30 minutes, I enjoyed it 5 minutes later.
And like all those years ago, I found it very delicious. For being dried, it has a lot of flavor in the meal. Visually, it might not grab you (though I felt it was very colorful), but the aroma and taste are right on.
It’s well worth trying.
~Sarah