Campfire Recipes – Red Beans and Rice

4WAAM-Red Beans and RiceI love dutch oven cooking. A dutch oven is one of the single greatest cooking devices ever created by man. I place it right next to actually discovering fire. It sure does make some great Red Beans and Rice.

Campfire Red Beans & Rice

Serves 6
1 medium white onion, coarsely chopped
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
2 cloves garlic, pressed and minced
1 cup Minute Brown Rice
14 oz low sodium vegetable broth
1 can kidney beans, drained
1 can pinto beans, drained
1 can diced tomatoes with juice
2 Tbsp Cajun seafood boil spice mix
1-2 tsp garlic hot sauce, to taste (I used Tabasco brand)
1 tsp fennel seeds
1/2 tsp salt
1 tsp fresh ground black pepper
3 chicken or turkey sausages, grilled and sliced (optional)

Directions

Build a fire, and place a grate over one end of the pit, making sure that there is flame directly under the grate. In a large iron dutch oven, combine olive oil, onion, and peppers. Place oven onto the grate and saute onions and peppers with a long-handled spoon. Cook for 2 minutes or until softened.
Remove oven from grate and add remaining ingredients (except optional sausage). Mix well, then cover oven and return oven to grate. Keep a flame under the grate while cooking. Bring mixture to a boil and cook for ~20 minutes, stirring every 4-5 minutes (you may remove oven from grate to stir). Remove oven from fire when rice is fully cooked and mixture has thickened. Add sausage if desired. Allow to cool for ~5 minutes prior to serving as it will be very hot!

Serve with additional Tabasco sauce if desired.

William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role having been a cook, a painter, a machinist, part time mechanic, computer programmer, and writer. He also wields a freely shared opinion on just about everything., just ask him.

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