Posted: 9/26/2011 7:21:55 PM EDT
| Rice pasta and beans can be added to other foods to build up a meal. They store for long periods, cheap and easy. But what about some recipes using the for mentioned. The object is to keep it super simple while maintaining a palatable variety. An example is pasta and butter with dillo dust (for you Larue guys). Chicken bullion soup with rice. I want to make a shtf recipe book for things that I would have around. |
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Taco Bean Soup- one of my families favorites
1 cup onion 1 table spoon oil 1.5 c water 16 ounce refried beans 32 ounce black bean- do not drain 1 c salsa 1/2 tea spoon each- cumin and chilli powder Brown onion in oil, add everything else, cook 8 minutes All ingredients are ones you could potentially have in a SHTF scenario. Oil would be the first you would lose, with it only being good for a few years. Everything else properly kept would last a long long time. I get the onion and refried beans dehydrated from LDS cannery. As well as my dry black beans. Your best bet in the long run, is to get tons of spices. I have 3 cupboards full...... Pasta Fagioli is good too, I have a great recipe but not with me. It goes something like this. Brown garlic (1 Tblsp maybe) in oil. Add in: 32 ounces chicken broth (can use bullion cubes + water too) 2 cans black beans- don't drain 2 cans great northern beans- don't drain 1/2 c tomato pesto 1/2 teaspoon Italian seasoning pinch of red pepper 1/2 cup grated carrot (or dehydrated- but add a bit more water too) Bring to boil- then add pasta, I like shells or macaroni. Add however much you like. Boil 8-9 minutes till pasta is tender. Your weak link here is your tomato pesto which needs refrigeration. If power goes out, you could probably substitute with garlic+ tomato powder+ Parmesan cheese. |
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Cajun red beans and rice.
bag of kidney beans soak overnight. Cook for several hours on low. Mash up some of the beans. add red pepper, salt and onion to taste. pour over cooked rice. I grew up eating this stuff in South Louisiana and it's good and has plenty of nutrition to keep Cajuns alive. Key is to have plenty of cayenne pepper and salt on hand I guess. |