🍚
One-Pot
Survival Rice & Beans
The ultimate calorie-dense, shelf-stable staple — complete protein, minimal fuel.
Easy👥 Serves 4⏱ Prep: 5 min🔥 Cook: 30 min⚡ 420 kcal/serving📦 Shelf: 25+ years (dry)
Equipment
- ▸Pot with lid
- ▸Camp stove or fire
- ▸Spoon
Ingredients
- 1 cuplong-grain white rice
- 1 cupdried pinto or black beans (pre-soaked 8h)
- 3 cupswater
- 1 tspsalt
- 1 tspcumin (optional)
- 1 tbspoil or lard
Shelf-StableHigh-ProteinOne-PotBudgetBeginner
Instructions
1
Soak beans 8 hours (or overnight) in cold water. Drain and rinse.
2
Bring 3 cups water to boil in a pot. Add beans and cook 20 minutes until nearly tender.
3
Add rice, salt, cumin, and oil. Stir once.
4
Reduce heat to lowest setting, cover tightly, and cook 18–20 minutes.
5
Remove from heat. Let steam for 5 minutes before serving.
Field Tips
- Skip soaking by using canned beans — reduces cook time to 20 minutes total.
- Brown rice needs 45 min and more water. White rice is better for fuel conservation.
- A pinch of baking soda in the soaking water softens beans faster.
- Save bean water (aquafaba) — it's edible and nutritious.
Variations
- ▸Add hot sauce or chili flakes for flavor without extra ingredients
- ▸Mix in canned tomatoes or tomato powder for a Spanish rice base
- ▸Top with fried egg if available for extra protein
Storage Notes
Store dry rice and beans in sealed Mylar bags with oxygen absorbers inside 5-gallon buckets for 25+ year shelf life. Cooked leftovers keep 3–4 days in cool conditions.