Slightly modified from a recipe on trailcooking.com

Ingredients

• 3/4 cup instance rice
• 2 tablespoons cooked and dehydrated black beans
• 1 tablespoon diced dried green bell peppers
• 4 teaspoons black bean soup mix (or dip mix)
• 1-oz cheddar or pepper jack cheese

Pack all of the dry ingredients in a quart-sized freezer bag. Store the cheese separately.

To serve, cover with 1 1/8 cup near-boiling water and simmer in a cozy for 15 minutes. If you are cooking at altitude, make sure that your water comes to a rolling boil before pouring it into the bag. You may also need to simmer the food for slightly longer.

After the mixture has finished simmering, cut up the cheese into small chunks and add it to the mixture, and give it a little time to melt.

For the cheese, we bought 1-oz portions of individually wrapped cheese sticks. We used canned black beans, and rinsed them before throwing them in the dehydrator. We used a Nile Spice Black Bean Soup mix that we bought at the grocery store.