>>120642
If you have an induction cooker and electrical power, can you bring in a mini-fridge?
>outdated
I'm old, yeah.
Have you ever worked with dried beans? There is a little trick with them. In some families they still follow recipes that originate from Depression-era pamphlets from the US Department of Agriculture, in which the reader is instructed to dump the beans on a countertop and sort them for lurking bits of pea gravel and so on, then soak them overnight in cold water, etc., etc.
This turns out to be unnecessary. I do strongly encourage you to put the beans in a colander and rinse them thoroughly under cold running water. If you had refrigeration you would be able to take one pound of beans, one cup of rice, and one half gallon water (along with whatever seasonings you like and maybe a can of mixed vegetables, naturally), bring it all to a boil, and simmer it a few hours, stirring periodically. If you have a stove you can put it in the oven in a covered metal pot (no glass, no plastic, including handles) at 275 F., or about 135 C., for 4-5 hours and just leave it be while you do other stuff for lazy bean-and-rice stew. As you will not have access to refrigeration you're going to have to keep those proportions but cut the quantities way, way down so that you don't end up cooking more at a time than you can eat the same day.
The human body requires certain essential amino acids. Almost all animal-derived protein contains the full set. Plant-derived protein is usually incomplete, but you can divide plant protein sources into two broad categories. #1 is beans and nuts. #2 is grains. Peanut protein + wheat protein gives you the full set of amino acids: peanut butter sandwiches. But without refrigeration I don't know how long bread will keep. Bean protein + rice protein will also do it. Corn contains just traces of protein and belongs with grains, so beans + corn will do it too.
Good luck. We're all rooting for you.
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