I have not had time to redo the photos, so I apologize. I removed the original post, planning to redo photos and write-ups, and just have not managed to fit them in yet. But I continue to get requests for the recipes. So, I figured it was better to post it as-is than continue to have a blank page. 😉
When I originally made this one, I used beef TVP, and it was just fine. My family liked it okay. However, I developed a pretty severe soy allergy during a subsequent pregnancy, and have had to get rid of all of my TVP (it is soy protein and I’m super allergic to it now). So future makings of this recipe for my household will have to involve the freeze-dried ground beef. But I think either is a great option!
Recipe from Chef Tess (aka Stephanie Petersen) on her blog at Chef Tess Bakeresse
- 1 cup quick cook red beans
- 1 cup freeze-dried mixed vegetables
- 1 cup freeze-dried ground beef (or beef TVP)
- 1 cup dehydrated diced potatoes
- 1/4 cup dehydrated minced onions
- 1/4 cup tomato powder
- 1 teaspoon thyme
- 1 teaspoon granulated garlic
- 1/4 cup flour
- 1 tablespoon beef bouillon (powdered or granules)
- Put beans, vegetables, beef, potatoes and onions into a clean quart-size mason jar. Shake to settle contents.
- Add tomato powder, thyme, garlic, flour and bouillon. Shake well to get ingredients to sift down and settle in empty spaces between larger ingredients.
- Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.)
- Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
- Label and date. Store in cool, dry location.
- Gently pry lid off of jar and discard. Remove oxygen packet (if used). Empty contents of jar into large stock pot or dutch oven. Add 6 cups water and bring to boil over medium-high heat. Reduce heat and simmer for 30 minutes.