Red Bean Stew

Red Bean Stew
  • ¼ cup dried diced carrot
  • ¼ cup crumbled dried mushrooms
  • ¼ cup diced sun-dried tomatoes (air dried)
  • 1 cup cooked and dehydrated red kidney beans
  • 4-ounces cooked and dehydrated small pasta shapes
  • 1 tsp low sodium beef bouillon
  • ½ tsp dried garlic
  • ¼ tsp ground black pepper
  • 2 Tbsp shelf stable parmesan cheese (green can)

At home pack everything in a quart freezer bag.

Add near boiling water to cover the dry items. Stir well, seal tightly and put in a cozy for 15 minutes.

Serves 1.
Perk’s recipes call for “cover with water”. You can start with a 1:1 water to dry food ratio and more water as needed as well.
For a vegetarian version use vegetable bouillon.