I 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 the dutch oven from the grate and add remaining ingredients (except optional sausage). Mix well, then cover oven and return the 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 the oven from grate to stir). Remove oven from fire when rice is fully cooked and mixture has thickened. Add sausage if desired. Allow cooling for ~5 minutes prior to serving as it will be very hot!
Serve with additional Tabasco sauce if desired.
