I love this recipe. I make it at home a few times a month and use it as a side dish, burrito/quesadilla filling, or turn it into black bean patties by adding bread crumbs. On the trail, I’m just going to spread it on tortillas and eat it for lunch.
Yield: 4.5-5 cups (wet) and 2.75 cups (dry). Roughly 9 lunch portions
1 onion, diced
1 jalapeno, diced
1 bell pepper, diced
5 garlic cloves, minced
2 small cans green chilis
1 TB sambal (or favorite hot sauce)
3 cans bean, drained and rinsed
1/2-3/4 cup chicken stock
Saute onion, jalapeno, bell pepper in a few TB chicken stock with salt and pepper until soft and then add green chilis, sambal and garlic. Cook a couple minutes. Add 1/2 cup chicken stock and all the black beans, season to taste with salt, cumin, oregano and chili powder (I used a rough ratio of 2 parts chili powder to 1 part cumin and 1/2 part oregano). Puree using a blender or immersion blender (I prefer the immersion kind). It should look like this:
Yum. It’s basically a very tasty version of refried beans. Cook on medium-high heat for 5-7 minutes. Then spread it on the drying trays:
It helps to spread it as evenly and thinly as possible. I set my dehydrator to 135 degrees and let it go for 15 or so hours. Then I took it out and crumbled it up.
It now looks like chocolate flavored corn flakes. Try it in a bowl of milk, or add a few tablespoons of water to it in the Sierra Nevada Mountains and enjoy with tortillas.