Prep 10 mins
Cook 20 mins
From "The Back-Country Kitchen." This easy camping version is a one-pot vegetarian dish that combines the best of many styles. Cooked as directed, it makes a hearty main dish or side dish. If you prefer a soupy chili mac, simply add an additional 3/4 cup water. I am curious if this would work on the campfire as well; I will be doing just that in two weeks.
- 1 cup macaroni
- 1⁄3 cup diced dried tomatoe
- 1⁄4 cup pinto beans, dried canned
- 3 tablespoons nonfat dry milk powder
- 3 tablespoons freeze-dried corn (optional)
- 2 tablespoons dried diced green bell peppers
- 2 1⁄2 teaspoons chili powder, blend
- 1 teaspoon dried onion flakes
- 3⁄4 teaspoon celery salt
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon sugar
- tomato sauce, 1/2 of the leather from an 8-ounce can
- 3 tablespoons grated parmesan cheese (optional)
- Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately).
- In a medium pot, combine mix with 2 1/2 cups cold water.
- Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
- Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
- Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
- Stir in parmesan cheese just before serving, or sprinkle on individual servings.
- Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.