(1) Ingredients:

(1a) 2 lbs dried, black beans. Rinse, remove stones, etc. Boil beans in 4 qts of H20. Let simmer 5 minutes. Let soak for 2 hours. Simmer for 30 minutes, then rinse cold.

1. 4 cups @ 1-LB/3-oz
2. 4 cups @ 1-LB/3-oz
3. 4 cups @ 1-LB/3-oz

(1b) 2 medium onion diced
(1c) 4 teaspoons Italian seasoning
(1d) 2 tablespoons of olive oil
(1e) 10 tablespoons Louisiana Hot Sauce
(1f) One 28-oz. can diced tomatoes (liquid drained)
(1g) One 28-oz. Can diced tomatoes
(1h) 6 cloves of garlic - pressed

Water Needs at Camp:
3 Quarts for Bean Mixture
3 Cups for Ham
7-1/2 Cups for Basmatti Rice

(2) Preparing Beans:

(2a) Lightly sauté garlic and onion in olive oil. Add other ingredients. Simmer 45 minutes
(2b) Remove from heat. Made: 3-Qts wet (7-lbs)

(3) Dehydrating Beans:

(3a) Filled 7 trays
(3b) 1-2 hrs. At 155 degree
(3c) 16 hrs at 135 degrees (then 3 hrs on high to fully dehydrate most tomato pieces)
(3d) Made: 2-qts dry (2-lbs)
(3e) Seal separately (add 3 qts water to hydrate)

(4) Dehydrating Ham:

(4a) 2-lbs thick ham slice (lean)
(4b) Dice meat and place on dehydrating trays/webbing
(4c) 1 Qt. Wet diced ham (1-LB/5-oz)
(4d) 7-1/2 hours at 155 degrees
(4e) When dried, use paper towel soak up any oil
(4f) Made: 1-¾ cups dried (7-oz)

(5) Basmati Rice:

(5a) 6 cups raw rice makes 12 cups to eat (1.5 cups of rice per person).
(5b) Vacuum seal 6 cups dehydrated rice in Two over sized pouches (to be later use for re-hydrating
the rice at camp. HINT: Loosely seal rice in two pouches, one inside the other to avoid rice poking a hole in either bag.
(5c) At camp, add 3-3/4 cups of boiled H2O per rice pouch.
(or 1-1/4 cup H20 per 1-cup dehydrated rice)

(6) At Camp:

(6a) In a 4-1/2 qt. pot w/ lid boil water (3-qts./3-cups); remove from heat. Add the ham pouch.. Let stand 15 minutes.
(6b) Bring to a boil; add beans to ham. Simmer until beans and ham are soft. If needed gradually add 1/2 qts of H20 as to not make too runny). Let cook about 15 minutes.
(6c) Boil 3-cups of H20 per each of the 3 rice pouches. Let rice sit 10-15 minutes

(7) Field Test Results:

(7a) Use only 1-1/4 cup boiling H2O per each 1-cup of dehydrated rice; let sit 10 minutes.
(7b) I used only 2 of the 3 bags of rice.
(7c) Reduce beans in sauce package by 1/5 for 8.
(7d) Simmer beans and ham together for 30+ minutes.
(7e) I used a total of about 4 quarts H2O with the last 1-1/2 qts. gradually added.
(8f) Cook corn bread as small pancakes; They kept warm for 10 minutes when stored in a freezer zip-lock bag.