The beans add a different twist - and some protein - to this pasta dish.
At Home:
| | Ingredients | Metric | Standard |
| | Vermicelli, Spaghetini or other thin pasta | 340 g | 12 oz |
| | Spaghetti Sauce | 875 ml | 3.5 cups |
| | Dry salami or pepperoni | 125 g | 4 oz |
| | Canned Brown Beans | 400 ml | 14 oz |
| | Mild Green Chilies (Optional) | 115 ml | 4 oz |
Instructions:
- Cook pasta until tender and drain.
- Return pasta to pot.
- Add all other remaining ingredients and heat on low for 5 minutes.
- Spread over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- With the size of this recipe, you may need to dry it in more than one batch. Simply refrigerate the extra until you are ready to dry it.
- Click here for more information on drying meals.
In Camp:
