Camp Fire Beans
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Stove Time
15 minutes
This is an ideal one-pot dish to prepare over a campfire. You can start in the morning, cook it over the fire, and then transfer it to your Wonderbag to continue to cook and keep warm while you go exploring!
Author:Wonderbag
Ingredients
-
200g cooked Pinto Beans
-
200g cooked Haricot Beans
-
200g cooked Red Kidney Beans
-
200g cooked Black Eyed Beans
- 1 tbsp olive oil
- 4 garlic cloves, chopped finely (or ½ tsp of dried garlic powder)
- 1 large onion, chopped finely
- A sprig of sage, rosemary and thyme (or a tbsp of mixed dried herbs)
- 15ml cider vinegar
- 30g brown sugar (or tbsp honey)
- 150ml BBQ sauce
- 1 tsp smoked paprika
- A few dashes (optional) Tabasco
- 1 litre passata
Directions
- Begin by adding some oil to your pan. Add the sage, rosemary, and thyme, cook for a second or two before adding the onions. Allow the onions to soften for a few minutes, then add the garlic and cook for another minute or two.
- Once the garlic is fragrant, add your spices and stir to coat the onions. Cook for a couple of minutes, stirring occasionally.
- Next, pour in the cider vinegar, Tabasco, and BBQ sauce, mixing everything together. Allow the mixture to cook for a few minutes before adding the passata.
- Then, add the drained, cooked beans and stir to coat them in the spice mixture. Sprinkle in the brown sugar and cover the pan with a lid.
Let it boil for 15 minutes with the lid on. After that, turn off your gas or electricity, then transfer the lidded pot to the Wonderbag and let it sit for 1-2 hours.
