I wish carrying a block of cheese would work in the desert southwest on long trips. The bag containing the cheese would be a greasy melted mess on day one. But fear not... There are ways to dehydrate your own cheese without losing the precious oils. Step (1) - grate your cheese with a cheese grater. Step (2): Place cheese in a bin in the refrigerator, only lightly covered allowing air exchange to occur. Step (3) wait a day or two or three, and your cheese will be dehydrated while retaining most of the oils and should be shelf stable for days to weeks depending on conditions. Bring it along backpacking in your favorite meals!
I tried it and I liked it. Goooood! I found a simpler way to make it. I take the "Knorr" rice side "Spanish Rice" and divide it into two pint freezer bags. The Spanish Rice has all the seasoning. Then I add 1/2 cup on dehydrated refried beans to each bag. On the trail, I add 1 cup boiling water into the freezer bag and let it sit for 12 minutes. Then I add the cheese and Fritos. A tip on cheese: I buy a single serving size of " Velveta Shells and Cheese", keep the cheese packet, and throw away the shells.
I love this dish, but instead of cooking in the pot, I pack all ingredients except cheese and fritos in a freezer bag, add 10 oz of water and soak for ten minutes in cozy. Works great every time and less cleanup.
Took this with me last year after seeing it on your site. Love it. It's the only dinner I'll be taking this summer. Packs small too! Good to add a bit of olive oil for extra fat-dense calories.
Just tested this meal out at home before packaging up (vacuum sealing) some servings for an upcoming trip. YUMMY. I found some Minute Rice with brown rice, red rice, wild rice and quinoa that was amazing. Thanks Andrew.
Hey Andrew, I had this meal 5 nights out of 14 on a PCT section hike this August, and it was by far the favorite with my son and step Dad. I did substitute freeze dried cheddar (can find it on Amazon) and had it premixed in the same bag with the rice and beans. By the time we added the Frito's the cheese was all melted, and I couldn't tell the difference from regular cheddar. Super tasty!! I could have eaten it every night honestly, but we mixed it up with your couscous, and "pesto" noodle recipes. The pesto being a strong second favorite after the rice bean and Frito's.
I am just wondering because I have never heard of dehydrated cheese before does it still have the fat content? I was looking at dehydrated peanut butter but all the fat is gone. I will look joy the cheese as I never knew it was a thing. Take care
Thank you! Love this recipe...easy prep and delicious. I like to bring a fresh jalapeno along to add some fresh zip to it. Definitely my current favorite.
I made this with a slight modification. I used 1/2 oz black beans and 1 1/2 oz of refried beans. I also added 1 tbs of powdered sour cream and I used 3 tbs of powdered chedder. My new favorite meal. Thanks for sharing.
Looks like a great recipe! I think I'll try it using a freezer bag + cozy method for the hot preparation (other than a spork no dishes to do). I also drink my cleaning water like you do (as long as I'm not using biodegradable soap). When needed I use a whole wheat tortilla as a scouring pad.
After coming back from trips where we made this (tortilla chips instead of fritos), we've added it to normal meals at home on a night when we want to save time and get to the gym. I also converted from boring oatmeal to your oatmeal recipe which has enough calories to actually get me to lunch without hunting for snacks. Also, your link in the description doesn't point to sourcing info, FYI, unless I'm missing something.
great vids. Thank you. In China I often use boiled water with some salt and pepper, just likeChongqing Hot Pot fondue , to cook nudel, meat and vegetables.
I made this for a recent over nighter with my daughter & bff. We all love it! Bring some tortillas and bump it up to a frito burrito! I also tried your recipe for the peanut ramen noodles ~ I tweaked it a little (I used brown sugar instead of honey and subbed Franks Red Hot sauce for the Sriracha. I also added a small scoop of dehydrated veggies) & It's my new favorite trail meal! Thanks for the great recipes! 🌲🐻
Fritos the universal food. On a canoe trip down the Brazos River , TexRiverRat made a mix using Fritos which was pretty good. He use a couple can's of Chili ( Yep canned ) some diced Jalapeno's , Diced Onions , Cheese and Fritos. He called it a Frito Pie and it was really good. Sitting on that gravel bar having lunch the 4 of us polished off all of it. Save a few Fritos for later when you want a campfire , they make a really good fire starter.
With the cleaning, we used equisetum/horsetails, the frilly ones, to scrub out the pot... don't know if that is environmentally unsound these days though. Maybe mentioned elsewhere.
I noticed the bare-handed pot lift. I used to endure such a challenge to save pack weight, but now live life luxuriously with an aluminum pot grabber. Thanks for the recipe. I'll have to try this.
The original Evernew-pot has handles that are compatible with the stove system, a Caldera Cone in this case. So in an original system there wouldn't be any bare-handed pot lift. In his blog (see answer to "BigL00ch" below) You still can see the welded-on remnants of the handles... ATB Gereon
I never said I used an Evernew pot. I was referring to the technique in the video, not the pot itself. I used a Vargo titanium, which also had handles that I had removed to save weight. May the wind be at your back, the pink blaze clear ahead, and the trail of little compromise to your expectations. Enjoy.
Apollosk123 With this particular setup I do not find that a pot lifter is necessary. the cone traps most of the heat. the stove is low BTU. and the Ti pot remains relatively cool along its rim so long as it is not too full of liquid. that is convenient because I threw away my handles a long time ago, because they were incompatible with my older stove system, the Super Cat plus an aluminium foil wind screen. if you have handles I would keep them for this system, as they are convenient and add almost no weight. but it was not worth me buying a new pot.
I bet it was! I could eat it multiple nights in a row on trail. As a matter of fact, the only time I don't eat this is when I want something "instant' like loaded mashed potates or some kind of ramen concoction.
Hello Mr. Skurka. How do you call those fastcooking Beans? I´m from Germany and i would like to try your recipe, but i´ve no idea what these Beans are called. Please apologize my english...schooltime is long over.... Have a nice day.
If I'm not mistaken the fastcooking beans in this meal are dried refried beans. Refried beans is a dinner meal, and is basically a meal made of pinto beans, cummin, chili, etc. You can think of it as "taco beans". As I can't find dried refried beans in stores where I live, I tend to make this meal with whatever instant beans I can find, and if I can't find any instant beans I just dry a few trays of cooked beans in the oven at about 60-80 C until they are dry. I have had this meal with brown, black and pinto beans, all tasted totally fine. Remember to calculate for the lack of seasoning you miss out on from not using refried beans. Great recipe, thanks to Andrew Skurka for sharing great skills and recipes!
Thanks for the answer. Yep, this recipe sounds really tasty in comprison to those outdoor instant meals you can get or create here. Once more, thank you LaE
Clean your kit in your cooking area. Yes I slurp down the first rinse. Kinda of disgusts some of my new-to-BP friends. I dry my own refried beans but the flakes can be found on web grocery sites. For those that want healthier alternatives, look into dehydrating your own ingredients. Organic blue corn chips instead of Friotos, etc.
Hi what brand of cheese are you using and how many days will it last backpacking. Do you make you own dried beans or buy all ready dehydrated . I can't wait to try this.
Do you make your beans and rice soupy because you prefer the texture or because its easier to clean the pot ;-) Edit: Never-mind just found your "Why I make my meals soupy" article, interesting stuff. link if anyone wants it andrewskurka.com/2015/backcountry-cooking-argument-for-soups-gruels/
Hey Mr. Skurka! I'm really curious about your stove system. Can you tell what stove system you use? Has using a caldera cone over a simple Aluminium foil windscreen shown any improvements?
Here it is, andrewskurka.com/2015/gear-list-3-season-backpacking-stove-the-cadillac/. The cone makes a dramatic difference versus DIY aluminum foil. It is much more stable, wind-resistant, and fuel-efficient.
A very good idea and tasty recipe. However, the 10 oz of water just didn't work for me, it was way too soupy, so I reduced the water to 8 ounces and a lot better consistency.
Silly question maybe, but I thought you'd be the guy to ask. When you slice food with your knife like that, does it go in your bear bag overnight? I always wonder if I'm being overly cautious by bagging it in case that little bit of smell on the knife blade would attract a bear to me if I was sleeping with it in the tent...
I think you're being way too cautious. Bears have a crazy sense of smell, and probably know the difference between a knife that has some cheese residue and a hunk of cheese.
Oh, you mean Texas Frito Pie? You'll need to first go to Texas...then get yourself brisket chili and dump it on fritos with some cheese and bam! Most amazing good ever
So I dried my own beans and the amounts are way off for my mix with 12oz of water. 1 1/2 rice 2 oz beans way to soupy I could have drank it. 2 - 10th oz of taco seasoning. How do you measure that. Can we stick to tsp and table spoons?🤔 Alex doesn't even know how to convert 2-10th of an oz. 😁. Making a 2nd batch to see if I can use the homade dehydrated beans still can't find them in town or health food stores.
I ate this meal on the JMT and had the same question. Here's what to do to make sure that it survives a hiker box for any amount of time: 1) use dehydrated cheddar cheese powder sold by the likes of Hoosier Hill Farm (amazon)--very happy with it! 2) Keep the Fritos in their original packaging. 3) Add a food-safe packet of desiccant and/or vacuum bag the rest of the ingredients to keep out any moisture.
Boom Jiggy thx I'm going to ship beans, individual Fritos packs all unopened and buy cheese block when resupplying....I did look at the powdered chedder but I really prefer good chedder i.e. Cabot seriously sharp.
Fresh cheddar is always better, but beware that it will not last much longer than a week to a couple of days (if conditions are hot) before becoming oily--I remember eating cutting the last blocks of cheddar in the High Sierra after a week and oil pockets squirting and oozing out as I sliced the cheese. So if the cheese is to go unrefrigerated for more than a week, definitely consider the powdered cheddar, which was surprisingly decent and stable. Also hunger makes for the best seasoning. Happy trails!
The beans, rice and taco seasoning will last a long time, like years if stored in a cool dry place. The Fritos will not go bad, but they will become stale within a few weeks of opening. Best to get cheddar locally. Depends on temps, but I'm very confident in CO hiking for up to 1.5 weeks with cheddar.
I keep my spoon in my pot (a shortened handle helps) or if I expect to use it mid-day (like to scoop out an avocado) I will keep it with a small sack of odds-and-ends, along with my toiletries, light, knife, etc. This sack is stored near the top of the main compartment, or in the top lid pocket on the Flex Capacitor pack.
How do you dehydrate refried beans? That looks like the crews favorite. For the second round do you add the Pepto Bismol to the receipe to save a step?
Sorry for the off topic question - what blue jacket is that you are wearing? Thanks. It looks like this: shop.ibex.com/merino-wool-clothing/mens-long-sleeve-shirts/m-shak-full-zip-classic
He hikes in cold places where the cheese keeps a long time. Here in the southwest and other persistently hot places you have to dehydrate your cheese if you're not eating it on day one. You don't dehydrate cheese using a dehydrator, as it leeches out the oils and it ceases to be anything other than orange tasteless crumbs. To dehydrate cheese: grate it, put it in a bin in the fridge lightly covered to allow air exchange to take place. Wait a few days - your cheese will be dehydrated and will last on the trail for many days to weeks and will melt back into heated recipes.
serious and a little cheeky 🍑 , good combination; I had a big 💩 eatin’ grin (southern term) on my face the entire video; the comments are hilarious 😂 I have a few thoughts but I think I’ll wait and make my own 💩 video after I have some hands-on experience 😊 I do know know one thing. I won’t be using any privies 😝
Looks great but the recipe makes no sense! How does Raw Rice and Dry Beans cook in 1 minute with a couple minutes sitting? And, that dry Beans & Rice mix looks more like 1lb than 3 1/2oz..... What gives? 🥘
I would not be drinking that water you just ran your hand in to clean out your pot. I've seen your video about pooping in the woods and giving yourself a bidet with your bare hand.
Andrew, I presume the recipe given is for a one person meal, correct? Also, would you want to caution your subscribers/views regarding cooking so close to your tent?
B/c it is not needed since the cookware is used to boil water before every meal. Soap adds unnecessary weight to your pack and could perhaps leave a soapy residue and taste for future meals.
I wish carrying a block of cheese would work in the desert southwest on long trips. The bag containing the cheese would be a greasy melted mess on day one. But fear not... There are ways to dehydrate your own cheese without losing the precious oils. Step (1) - grate your cheese with a cheese grater. Step (2): Place cheese in a bin in the refrigerator, only lightly covered allowing air exchange to occur. Step (3) wait a day or two or three, and your cheese will be dehydrated while retaining most of the oils and should be shelf stable for days to weeks depending on conditions. Bring it along backpacking in your favorite meals!
I tried it and I liked it. Goooood! I found a simpler way to make it. I take the "Knorr" rice side "Spanish Rice" and divide it into two pint freezer bags. The Spanish Rice has all the seasoning. Then I add 1/2 cup on dehydrated refried beans to each bag. On the trail, I add 1 cup boiling water into the freezer bag and let it sit for 12 minutes. Then I add the cheese and Fritos. A tip on cheese: I buy a single serving size of " Velveta Shells and Cheese", keep the cheese packet, and throw away the shells.
I love this dish, but instead of cooking in the pot, I pack all ingredients except cheese and fritos in a freezer bag, add 10 oz of water and soak for ten minutes in cozy. Works great every time and less cleanup.
Took this with me last year after seeing it on your site. Love it. It's the only dinner I'll be taking this summer. Packs small too! Good to add a bit of olive oil for extra fat-dense calories.
Great! Finally an easy to put together backpacking meal that looks delicious! Thanks for sharing!
Hi, the high route tent in the background looks definitely better in that colour ! Nice video, thanks for sharing.
After eating several different Mountain House meals I am super ready to try this rice beans cheese with fritos
🥘🤠👍
That was a shit ton of red pepper flakes. I guess I'll be watching your video on pooping in the woods next.
Just tested this meal out at home before packaging up (vacuum sealing) some servings for an upcoming trip. YUMMY. I found some Minute Rice with brown rice, red rice, wild rice and quinoa that was amazing. Thanks Andrew.
Hey Andrew, I had this meal 5 nights out of 14 on a PCT section hike this August, and it was by far the favorite with my son and step Dad. I did substitute freeze dried cheddar (can find it on Amazon) and had it premixed in the same bag with the rice and beans. By the time we added the Frito's the cheese was all melted, and I couldn't tell the difference from regular cheddar. Super tasty!! I could have eaten it every night honestly, but we mixed it up with your couscous, and "pesto" noodle recipes. The pesto being a strong second favorite after the rice bean and Frito's.
I am just wondering because I have never heard of dehydrated cheese before does it still have the fat content? I was looking at dehydrated peanut butter but all the fat is gone. I will look joy the cheese as I never knew it was a thing. Take care
Thank you! Love this recipe...easy prep and delicious. I like to bring a fresh jalapeno along to add some fresh zip to it. Definitely my current favorite.
I made this with a slight modification. I used 1/2 oz black beans and 1 1/2 oz of refried beans. I also added 1 tbs of powdered sour cream and I used 3 tbs of powdered chedder. My new favorite meal. Thanks for sharing.
Looks like a great recipe! I think I'll try it using a freezer bag + cozy method for the hot preparation (other than a spork no dishes to do). I also drink my cleaning water like you do (as long as I'm not using biodegradable soap). When needed I use a whole wheat tortilla as a scouring pad.
After coming back from trips where we made this (tortilla chips instead of fritos), we've added it to normal meals at home on a night when we want to save time and get to the gym. I also converted from boring oatmeal to your oatmeal recipe which has enough calories to actually get me to lunch without hunting for snacks.
Also, your link in the description doesn't point to sourcing info, FYI, unless I'm missing something.
great vids. Thank you.
In China I often use boiled water with some salt and pepper, just likeChongqing Hot Pot fondue , to cook nudel, meat and vegetables.
Ultralight, effective, fast - spot on! I use this method (and drink the broth), too! ATB Gereon
omg that sounds so good... looks amazing... i need to try this! omg
I've found a freezedried Caribbean beans and rice mix in my big city grocery store. That might be a good alternative if refried beans not available.
I now know my next trail meal. Extra note........Fritos make a great fire starter.
thanks for th easy delicious sounding recipe and the great cleaning tips!😉👍🏻🔥🌅
I’ve been making this. Thanks!!
awesome vid! recipes are great. share more! :)
I made this for a recent over nighter with my daughter & bff. We all love it! Bring some tortillas and bump it up to a frito burrito! I also tried your recipe for the peanut ramen noodles ~ I tweaked it a little (I used brown sugar instead of honey and subbed Franks Red Hot sauce for the Sriracha. I also added a small scoop of dehydrated veggies) & It's my new favorite trail meal! Thanks for the great recipes! 🌲🐻
Oh I can't wait to try this!!!!
Awesome video. Thanks
Great idea
Fritos the universal food.
On a canoe trip down the Brazos River , TexRiverRat made a mix using Fritos which was pretty good. He use a couple can's of Chili ( Yep canned ) some diced Jalapeno's , Diced Onions , Cheese and Fritos. He called it a Frito Pie and it was really good. Sitting on that gravel bar having lunch the 4 of us polished off all of it.
Save a few Fritos for later when you want a campfire , they make a really good fire starter.
Very good. Thank you very much
With the cleaning, we used equisetum/horsetails, the frilly ones, to scrub out the pot... don't know if that is environmentally unsound these days though. Maybe mentioned elsewhere.
I noticed the bare-handed pot lift. I used to endure such a challenge to save pack weight, but now live life luxuriously with an aluminum pot grabber. Thanks for the recipe. I'll have to try this.
The stove system I'm using in this video is so efficient that the top of the pot never gets too hot to touch. I'd be more careful with other stoves.
The original Evernew-pot has handles that are compatible with the stove system, a Caldera Cone in this case. So in an original system there wouldn't be any bare-handed pot lift. In his blog (see answer to "BigL00ch" below) You still can see the welded-on remnants of the handles... ATB Gereon
I never said I used an Evernew pot. I was referring to the technique in the video, not the pot itself. I used a Vargo titanium, which also had handles that I had removed to save weight.
May the wind be at your back, the pink blaze clear ahead, and the trail of little compromise to your expectations. Enjoy.
Apollosk123 With this particular setup I do not find that a pot lifter is necessary. the cone traps most of the heat. the stove is low BTU. and the Ti pot remains relatively cool along its rim so long as it is not too full of liquid. that is convenient because I threw away my handles a long time ago, because they were incompatible with my older stove system, the Super Cat plus an aluminium foil wind screen. if you have handles I would keep them for this system, as they are convenient and add almost no weight. but it was not worth me buying a new pot.
Andrew, you are a gentleman and a scholar. I totally dig that Sierra Designs tent you developed by the way.
Seems like this can work for a cold soak too!
Did the dent in the pot come from a dispersal accident? lol Nice camp meal, love the videos!
Yeah! It’s GOOD!!
OR..... you can use a green scratchy pad as cushioning for the pots set and just use it.
Lookin good!!!
I’m camping at the moment and brought with me the ingredients to make this is my 775 ml alpine pot. I sure hope it’ll be good lol :)
I bet it was! I could eat it multiple nights in a row on trail. As a matter of fact, the only time I don't eat this is when I want something "instant' like loaded mashed potates or some kind of ramen concoction.
Rationing tp in squares I can behind (no pun intended). Counting food to tenths of an ounce blows my mind. I'm a glamper.
Do you make the dehydrated instant refried beans and instant rice yourself or can they be purchased?
I'll be out for a 4 night trip in a couple weeks... gonna give this a try.
Please report back.
I'll even do a video on it.
Any idea of the macros? Will this work cold soaking? Thanks!
Would make a nice car camping meal (substitute canned black beans and less water). Would be nice on a cold night.
Danm that was good!
Hello Mr. Skurka. How do you call those fastcooking Beans? I´m from Germany and i would like to try your recipe, but i´ve no idea what these Beans are called.
Please apologize my english...schooltime is long over....
Have a nice day.
If I'm not mistaken the fastcooking beans in this meal are dried refried beans. Refried beans is a dinner meal, and is basically a meal made of pinto beans, cummin, chili, etc. You can think of it as "taco beans".
As I can't find dried refried beans in stores where I live, I tend to make this meal with whatever instant beans I can find, and if I can't find any instant beans I just dry a few trays of cooked beans in the oven at about 60-80 C until they are dry. I have had this meal with brown, black and pinto beans, all tasted totally fine.
Remember to calculate for the lack of seasoning you miss out on from not using refried beans.
Great recipe, thanks to Andrew Skurka for sharing great skills and recipes!
Thanks for the answer. Yep, this recipe sounds really tasty in comprison to those outdoor instant meals you can get or create here.
Once more, thank you LaE
They are dehydrated black beans that he most likely bought on amazon from Harmony House Foods, an online dehydrated food vendor in the US
I would imagine adding a small packet of coconut oil (found at Trader Joe's) would be a nice addition of calories to this meal.
Looks super tasty - We are working on a vegan version :P Enjoying your videos!
Clean your kit in your cooking area. Yes I slurp down the first rinse. Kinda of disgusts some of my new-to-BP friends. I dry my own refried beans but the flakes can be found on web grocery sites. For those that want healthier alternatives, look into dehydrating your own ingredients. Organic blue corn chips instead of Friotos, etc.
Thanks for the vids! May I ask what size pot is that? Is it an Evernew 0.9 or 1.3L?
looks like .9. 1.3 is too large for one person especially he who cuts off his spoon handle......
Where does one but that cookset? I’d love to have that for my next camping trip.
Will you be doing any more cooking videos in the future? Would love to give you a sample of my product to see if its worth mentioning.
Cool stove set up who makes it
Quick question friend, what pot and stove set up are you using in this video? Seems like a nice piece of kit you've got there.
Complete system, andrewskurka.com/2015/gear-list-3-season-backpacking-stove-the-cadillac/
Can't seem to find those beans anywhere. Do you have a link?
Hi what brand of cheese are you using and how many days will it last backpacking. Do you make you own dried beans or buy all ready dehydrated . I can't wait to try this.
You can use cheese from mac and cheese box, but thats just a cheddar block.
I always bring cheder block cheese with me and I have never had any issues.
Do you have any idea on the calories this meal provides? Have you ever tried cooking it in a freezer bag? Thanks take care
Do you make your beans and rice soupy because you prefer the texture or because its easier to clean the pot ;-)
Edit: Never-mind just found your "Why I make my meals soupy" article, interesting stuff.
link if anyone wants it andrewskurka.com/2015/backcountry-cooking-argument-for-soups-gruels/
This will be first night meal on an IPW elk hunt in about ten days. Where do you get the dehydrated refrieds?
Refer to the ingredients list, andrewskurka.com/2015/backpacking-dinner-recipe-beans-rice-with-fritos-cheese/
Hey Mr. Skurka! I'm really curious about your stove system. Can you tell what stove system you use? Has using a caldera cone over a simple Aluminium foil windscreen shown any improvements?
Here it is, andrewskurka.com/2015/gear-list-3-season-backpacking-stove-the-cadillac/.
The cone makes a dramatic difference versus DIY aluminum foil. It is much more stable, wind-resistant, and fuel-efficient.
Will this work as a freezer bag meal, or do the beans/ rice need to boil a bit on the heat? Thanks for the idea
Yes, it will work for FBC, but I don't know why you'd ever want to eat from a plastic bag, andrewskurka.com/2016/freezer-bag-cooking-no-thank-you/
What's the pad you're sitting on? Looks useful.
My best guess is the Therm-a-rest Z Seat. Pretty easy to find.
What is the best kind of dehydrated beans for backpacking?
What kind of freeze dried beans did you use?
I stopped looking for freezedried refried beans in Florida, for some reason they do not sell them on the east coast.
Get them online
A very good idea and tasty recipe. However, the 10 oz of water just didn't work for me, it was way too soupy, so I reduced the water to 8 ounces and a lot better consistency.
who do you buy your dehydrated instant beans?
Refer to andrewskurka.com/2015/backpacking-dinner-recipe-beans-rice-with-fritos-cheese/
Amazon has them
What stove did you use?
I need to know the tent
Beans
Where do you buy your beans
Silly question maybe, but I thought you'd be the guy to ask. When you slice food with your knife like that, does it go in your bear bag overnight? I always wonder if I'm being overly cautious by bagging it in case that little bit of smell on the knife blade would attract a bear to me if I was sleeping with it in the tent...
I think you're being way too cautious. Bears have a crazy sense of smell, and probably know the difference between a knife that has some cheese residue and a hunk of cheese.
Thanks!
What do you do when you get a vegan client...what do you cook for them?
what fuel do you use? denatured alcohol? or you prefer canister? is denatured alcohol perform well in cold temp and high altitude? thanks
I think he used a gas (butane) fueled stove.. the canister type.
Oh, you mean Texas Frito Pie? You'll need to first go to Texas...then get yourself brisket chili and dump it on fritos with some cheese and bam! Most amazing good ever
So I dried my own beans and the amounts are way off for my mix with 12oz of water. 1 1/2 rice 2 oz beans way to soupy I could have drank it. 2 - 10th oz of taco seasoning. How do you measure that. Can we stick to tsp and table spoons?🤔 Alex doesn't even know how to convert 2-10th of an oz. 😁. Making a 2nd batch to see if I can use the homade dehydrated beans still can't find them in town or health food stores.
You can get dehydrated refried beans at beprepared.com.
How long can you carry cheese a day or two, summertime hiking specifically?
Baby bels would last a long time, wrapped in wax as they are. They make a white cheddar that's not too bad, but is mild.
Where did you get the dried beans?
Check out Harmony House Foods Inc. and Hoosier Hill Farm, both available through Amazon.com.
Santa Fe Bean Co. All the ingredients are linked here, andrewskurka.com/2015/backpacking-dinner-recipe-beans-rice-with-fritos-cheese/
Any idea how long this would keep in a resupply box after they are mixed in advance not in a vacuum bag?
I ate this meal on the JMT and had the same question. Here's what to do to make sure that it survives a hiker box for any amount of time: 1) use dehydrated cheddar cheese powder sold by the likes of Hoosier Hill Farm (amazon)--very happy with it! 2) Keep the Fritos in their original packaging. 3) Add a food-safe packet of desiccant and/or vacuum bag the rest of the ingredients to keep out any moisture.
Boom Jiggy thx I'm going to ship beans, individual Fritos packs all unopened and buy cheese block when resupplying....I did look at the powdered chedder but I really prefer good chedder i.e. Cabot seriously sharp.
Fresh cheddar is always better, but beware that it will not last much longer than a week to a couple of days (if conditions are hot) before becoming oily--I remember eating cutting the last blocks of cheddar in the High Sierra after a week and oil pockets squirting and oozing out as I sliced the cheese. So if the cheese is to go unrefrigerated for more than a week, definitely consider the powdered cheddar, which was surprisingly decent and stable. Also hunger makes for the best seasoning. Happy trails!
The beans, rice and taco seasoning will last a long time, like years if stored in a cool dry place. The Fritos will not go bad, but they will become stale within a few weeks of opening. Best to get cheddar locally. Depends on temps, but I'm very confident in CO hiking for up to 1.5 weeks with cheddar.
Whoaa
I’m new to this can you tell me the name of the stove you used
colleen Kennedy that looks like a caldera cone
Here you go, andrewskurka.com/2015/backpacking-alcohol-stove-system-gear-list-ultralight-premium/
what do you store the spoon in?
I keep my spoon in my pot (a shortened handle helps) or if I expect to use it mid-day (like to scoop out an avocado) I will keep it with a small sack of odds-and-ends, along with my toiletries, light, knife, etc. This sack is stored near the top of the main compartment, or in the top lid pocket on the Flex Capacitor pack.
How do you dehydrate refried beans? That looks like the crews favorite. For the second round do you add the Pepto Bismol to the receipe to save a step?
Sorry for the off topic question - what blue jacket is that you are wearing? Thanks. It looks like this: shop.ibex.com/merino-wool-clothing/mens-long-sleeve-shirts/m-shak-full-zip-classic
#transcatalinatrail Is that your "Fancy Feast" ultralite cat can stove Dude?
How do you keep the cheddar from spoiling.....
He hikes in cold places where the cheese keeps a long time. Here in the southwest and other persistently hot places you have to dehydrate your cheese if you're not eating it on day one. You don't dehydrate cheese using a dehydrator, as it leeches out the oils and it ceases to be anything other than orange tasteless crumbs. To dehydrate cheese: grate it, put it in a bin in the fridge lightly covered to allow air exchange to take place. Wait a few days - your cheese will be dehydrated and will last on the trail for many days to weeks and will melt back into heated recipes.
@@WildlandExplorer genius
Can you add any meat to it ?
Of course you can, but try it at home first. Few things suck more than a crappy meal after a long day of hiking.
serious and a little cheeky 🍑 , good combination; I had a big 💩 eatin’ grin (southern term) on my face the entire video;
the comments are hilarious 😂
I have a few thoughts but I think I’ll wait and make my own 💩 video after I have some hands-on experience 😊
I do know know one thing. I won’t be using any privies 😝
These recipes reminds me what we would make in prison lol
Looks great but the recipe makes no sense! How does Raw Rice and Dry Beans cook in 1 minute with a couple minutes sitting? And, that dry Beans & Rice mix looks more like 1lb than 3 1/2oz..... What gives? 🥘
www.google.com/search?q=instant+beans+and+rice&oq=instant+beans+and+rice&aqs=chrome.0.0l7.2901j0j7&sourceid=chrome&ie=UTF-8
Why not just get mountain House?
Because this costs about one-fifth as much, and tastes better.
Andrew Skurka I have to agree with you on the price, your meal is a lot cheaper. Thanks for sharing, I will try it one day
Onions . . . Onions . . . Onions . . . What about the onions?
What the hell is an "ounce"
I would not be drinking that water you just ran your hand in to clean out your pot. I've seen your video about pooping in the woods and giving yourself a bidet with your bare hand.
In asia, rice with cheese is a weird menu. Trust me.
Guess you are doing it right as I have done that for over 40yrs, lol.
Andrew, I presume the recipe given is for a one person meal, correct? Also, would you want to caution your subscribers/views regarding cooking so close to your tent?
Yes, a 1-person meal.
I'm safely far from my shelter, especially given the stove I was using.
Andrew Skurka Sorry Andrew I should have clarified, I meant with regards to animals.
he looks like a knockoff Daniel tosh
Unfortunately I'm not nearly as funny.
No, but I'd rather watch your videos...
Why not just use a mini sponge like a normal person and clean it once, fucken people make shit so difficult
That looks like it's been eaten once already..............
About to go Popeyes and get me rice and beans lol
why not use bio degradable soap?
B/c it is not needed since the cookware is used to boil water before every meal. Soap adds unnecessary weight to your pack and could perhaps leave a soapy residue and taste for future meals.
You need a better chair
Eca que nojo