A while back, my niece, who frequently car camps asked me for some recipes she could use when she goes camping. It took me a while to get around to writing this but a recent camping trip with the kiddos proved how tasty this recipe is and how easy it is to cook in bulk. Even the pickiest eaters in our group, and we had more than the national average, wolfed it down. Easy to make, tasty, and all that is needed is a bit of prep.
Keep in mind, this is a car camping recipe, which assumes that you have access to more creature comforts than you would on a backpacking trip. With that caveat, here goes.
INGREDIENTS (Enough for 10-14 hungry adults)
1/2 stick of unsalted butter
1 red onion – diced
4 cloves garlic minced
2 stalks of celery cut into bite-sized pieces
2 medium carrots – peeled and cut into bite-sized pieces
1 red pepper deseeded and cut into bite-sized pieces
1 green pepper deseeded and cut into bite-sized pieces
2 cans diced tomatoes (you can use Rotel for a bit of kick)
2 cans black beans
2 cans pinto beans
NOTE: You can use kidney beans if you like.
Fajita seasoning (or Cajun Seasoning or some Cayenne and Black Pepper)
1. Prep the veggies and store in ziplock bags. You want to keep the onion and garlic together, the celery and carrots together and the peppers separate.
2. Put the three ziplocks along with the half stick of butter in a cooler with some ice.
3. Heat a saucepan on a camp stove and melt the butter.
4. Add the onion and garlic and saute till the onion starts to brown.
5. Add the celery and carrots and saute for 3-4 minutes.
6. Add the tomatoes and beans. Stir. Add some water if it is too thick.
7. Add the seasoning to taste.
8. Bring to boil. Then lower heat and let it simmer for 20 minutes on low heat.
9. Add the peppers and cook for an additional 5 minutes.
10. Adjust seasoning and you are done. Serve with dinner rolls.