Rehydrating vegan Smoky Bean Stew in a bag

Smoky Bean Stew – Easy diy dehydrated food for the Trail.

Written by on in Hiking

When hiking, having a meal that’s both nourishing and satisfying can make all the difference, especially on longer treks. This smoky black bean stew is perfect for vegan adventurers looking for a hearty, protein-packed meal. With its rich blend of black beans, tomatoes, and smoky spices, it offers a comforting taste of home while being easy to prepare on the go.

Dehydrated for convenience, this stew is designed to be lightweight and easy to pack, requiring only hot water to rehydrate. Packed with essential nutrients and flavor, it will help keep you energized and satisfied, whether you’re exploring Sweden’s rugged trails (read our article on Hiking as a vegan) or any other outdoor destination. For more trail-ready recipes like this one, including a savory Bolognese and a versatile hummus, check out our main article.

Dehydrated Smokey Bean Stew
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Dehydrated Smokey Bean Stew

Recipe by EmCourse: Uncategorized
Servings

4

servings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • Tiny splash of olive oil for sautéing (optional)

  • 1 onion, finely chopped

  • 2 cloves of garlic, minced (or 1 teaspoon garlic powder)

  • 1 tablespoon smoked paprika

  • 1 teaspoon cayenne pepper (adjust for spice preference)

  • 2 cans (about 800 grams) of black beans, drained and rinsed

  • 2 cans (about 800 grams) of crushed tomatoes

  • 1 vegetable bouillon cube

  • 1 tablespoon soy sauce

  • 1 teaspoon liquid smoke (optional for extra smokiness)

  • Salt and black pepper to taste

  • 1 cup cooked quinoa

  • Water as needed for consistency

Directions

  • Heat a large pan over medium heat and add the olive oil, if using. Sauté the chopped onion until it softens slightly
  • Add the minced garlic, smoked paprika, and cayenne pepper. Cook for another minute until the spices are fragrant.
  • Add crushed tomatoes, and vegetable bouillon cube
  • Bring the stew to a simmer, then reduce the heat to low.
  • Let it simmer gently for about 30 minutes, stirring occasionally.
  • Blend the stew to make dehydration easier
  • Stir in the black beans.
  • Let simmer for another 10 min.
  • Stir in the soy sauce and liquid smoke, if using.
  • Taste and adjust the seasoning with salt and black pepper.
  • Remove the stew from heat and let it cool slightly.
  • Preheat your oven to its lowest setting, around 50°C or 120°F.
  • Spread the stew thinly on parchment paper-lined baking sheets.
  • Place the trays in the oven, leaving the door slightly ajar to allow moisture to escape.
  • Dehydrate the stew for several hours, checking occasionally, until it is dry and brittle.
  • Once fully dehydrated, break the stew into pieces and store it in a sealed bag or container.
  • When packing for your hike, include the dehydrated stew and quinoa in the same bag.
  • To prepare on the trail, boil water in your camp stove and pour it over the stew and quinoa mix in a heat-safe container or directly into the bag if it’s heat-resistant.
  • Let it sit for about ten to fifteen minutes, stirring occasionally, until the stew and quinoa are fully rehydrated.
  • Enjoy this smoky, warming meal on the trail, knowing you’ve packed a meal that’s as nutritious as it is delicious.

Notes

  • Try dehydrating veggies to add to your meals for variation.
  • Always bring oil to add to your food before eating.
  • Always bring an extra meal to your hike.

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