Just-Add-Water Chili-Lime Refried Bean Dip with Crispy Chips
Boil about 1 cup of water on a camp stove or over the fire, then stir it into instant refried bean flakes mixed with chili powder, cumin, garlic and dried onion. Rest it 5 minutes, then stir in lime juice and olive oil. Scoop it with tortilla chips and top with salty pepitas. Total time is about 10 minutes, with a single pot and no cooler.
This is the snack for when you're hungry now and don't want to cook. Instant bean flakes turn into a thick, warm, creamy dip with hot water and a short wait. Spices, lime and a little oil make it taste like it took more effort than it did.
It packs flat, weighs almost nothing and keeps for months. Mix the dry parts at home and all you do at camp is boil water. Good for the trailhead, the picnic table or the end of a long hike.
Just-Add-Water Chili-Lime Refried Bean Dip with Crispy Chips
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Boil water on a stove or over a hot fire, then no heat
- Pack weight
- 1.25 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- One burner
- Low water
- One-pan cleanup
- Shelf-stable
- Prep ahead
Ingredients
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Gear you'll need
- 1-quart camp pot with lid
- camp stove or fire grate
- spoon for stirring
- heat-safe bowl for serving (optional)
- water container
Steps
-
Mix the dry base
In a pot or sturdy bowl, stir together the bean flakes, dried onion, chili powder, cumin, garlic powder and salt. If you mixed these at home, just pour them in.
-
Boil the water
Bring 1 cup of water to a full rolling boil on your stove or over the fire. Use a pot with a handle you can grip safely.
-
Add water and stir
Pour the boiling water over the dry mix and stir well right away. Cover with a lid or plate and let it sit for 5 minutes.
-
Check the texture
Stir again. If it's stiff, add hot water 1 tablespoon at a time until it's scoopable but not runny. It thickens as it cools.
-
Finish with lime
Stir in the lime juice, olive oil and hot sauce if you're using it. Taste and add a pinch more salt if needed.
-
Top and serve
Sprinkle the pepitas over the top. Scoop with tortilla chips while it's warm.
Trail Notes
Mix the bean flakes, onion and spices in a zip-top bag at home. Pack the lime juice and oil in small leakproof bottles. Carry the chips in a hard container so they don't crush.
Once the beans are rehydrated they are perishable. Eat the dip within 2 hours, or within 1 hour if it's above 90°F. Don't save leftovers without a cooler.
Stir in a handful of shredded cheddar for a richer dip, or use crackers, pita or raw veggies instead of chips. A spoonful of salsa from a shelf-stable jar adds heat and tang.
Scrape the pot with a spatula or chip and pack out the scraps. Strain dishwater through a mesh strainer, pack out the food bits, and scatter the water well away from camp and water sources.
Campers ask
Can I make refried bean dip at camp without a stove?
Yes. Boil water over a campfire in a pot, or use hot water from an insulated bottle. Hot tap water won't rehydrate the flakes as well.
How much water do I add to instant refried bean flakes?
Start with about 1 cup of boiling water per 1 cup of flakes. Stir, wait 5 minutes, then add a little more water if it's too thick.
Is instant refried bean dip good for backpacking?
Yes. The flakes are light, shelf-stable and need only hot water, and you can carry the spices in the same bag.
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