Ingredients
- 1/2 cup tomato powder
- 1/2 cup cheese powder
- 1 1/3 cup “cream of soup” powder
- 1 cup dehydrated pinto beans
- 1 cup dehydrated navy beans
- 4 tablespoons minced onion
- 4 tablespoons dried, chopped bell peppers
- 1 can diced tomatoes (with juice)
- 2 cups macaroni noodles
- 1 lb meat of choice, pre-cooked (or canned)
- 7 cups water
Instructions
1. Add all dry ingredients to a quart-sized Mason jar. Do *not* vacuum seal due to the tomato powder. This mixture will be shelf-stable for up to a year.
To Make
1. Bring 7 cups of water to a boil.
2. To the pot, add contents of the jar along with a can of diced tomatoes (don’t drain), cooked meat, and macaroni.
3. Mix well. Lower to a simmer, and simmer for 20 minutes or until pasta is done, stirring occasionally.
Notes
You may swap any dehydrated ingredient for its canned version. For instance, 1 cup of dehydrated pinto beans can be substituted for 1 can of pinto beans. For every dehydrated ingredient that you substitute with canned (or fresh), decrease the water amount by 1 cup.
If you prefer, you can use kidney beans and chili beans instead.
Dehydrated beans are not the same as dried beans. Dehydrated beans are dry beans that have been fully cooked, then dehydrated for “instant beans.”
This recipe works great with 2 cans of canned chicken, or 1 pint of canned meat (whether that be ground beef, cubed venison, etc).
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
