Serves: 5
Total Calories: 97

1/4 cup dried diced carrot
1/4 cup crumbled dried mushrooms
1/4 cup diced sun-dried tomato
1 can red kidney beans
4 ounces cooked and small shaped pasta
1 teaspoon low sodium beef bouillon (or vegetable bouillon)
1/2 teaspoon dried garlic
1/4 teaspoon ground black pepper
2 teaspoons shelf stable Parmesan cheese

AT HOME:
1. Pack everything into quart freezer bag.

AT CAMP:
1. Add near boiling water to cover dry items.

2. Stir well; seal tightly.

3. Put into cozy for 15 minutes.

Fun Fact: The most carnivorous of all bears is the polar bear. Its diet consists almost entirely of seals and fish.

Nutritional Facts:

Serves: 5
Total Calories: 97
Calories from Fat: 8

More Recipes from the In The Wild Chef Cookbook:
Amy’s Backpacking Cinnamon Rolls
Barbara’s Tortilla Soup
Beef Stroganoff
Biscuits and Gravy
Cervidae Finger Steaks
Citrus Grilled Fish
Chocolate French Toast
Cole’s Chicken Fajitas
Dad’s Cioppino
Easy, Cheesy Southern Jambalaya
Fadgen’s French Onion Noodle Bowl
Franklin’s Alpine Fish Fry
Fried Camp Pies
Fry Bread
George’s Clam Chowder
Herbed Tomato Rice
Margo’s Ratatouille
Mt. Borah Baggie Omelet
Pettit Lake Backpacker Pizza
Ramen and Summer Sausage
Red Bean Stew
Spaghetti Carbonara
Spicy Meatball Burritos
Super Dave Donuts
The 45 Liter Backpack Burrito
White Bean Chicken Chili