Camping Food Recipes - Vegetables/Side Dishes

Campfire Beans

This recipe brings back memories of the scene in “Blazing Saddles”, when they are eating beans around the campfire.

Ingredients:

• 1-2 pounds ground beef
• 1 onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• ½ tsp. minced garlic
• 2 tbs. chili powder
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1 (8 ounce) can butter beans
• 1 (15 ounce) can chick peas
• 1 (15 ounce) can kidney beans
• 1 (24 ounce) can great northern beans
• 3 cups water
• salt and pepper
• corn bread

Equipment:

• Dutch oven

Preparation:

Brown the hamburger meat in the Dutch oven. When done, pour excess fat from the pan and discard. Add all ingredients into to oven and bring to a simmer. Cook for about 1 hour, stirring frequently. Salt and pepper to taste. Top with some fresh chopped onion and serve with corn bread.

Tip: You can make the corn bread ahead of time at home. When you get to the campground you can wrap it in foil and warm it up on the grill or next to the campfire.

Camp Beans

Ingredients:

• 1 can Pork and Beans
• 1 can lima beans
• 1 can baked beans (plain)
• 1 can pinto beans
• 1 cup cooked bacon
• 1 cup cooked sausage
• ½ cup brown sugar
• ½ cup barbecue sauce
• ½ onion
• ground black pepper

Equipment:

• large pot

Preparation:

Mix all the ingredients in a large pot and cook on low flame for at least an hour. Heating slow is better, for up to 3 hours. Never boil, only simmer.

Cowboy Baked Beans and Sausage

Ingredients:

• 8 ounces smoked sausage links or hot dogs, sliced ½ inch thick
• 1 ½ cup chopped onion
• ¾ cup barbecue sauce
• 2 tbs. maple syrup
• 2 tbs. cider vinegar
• 1 can (16 ounces) red kidney beans, rinsed
• 1 can (16 ounces) pinto beans, rinsed
• 1 can (16 ounces) black beans, rinsed
• sliced scallions for garnish

Equipment:

• cast-iron skillet

Preparation:

Heat skillet over medium-high heat. Add sausage, turning occasionally, until cooked and browned. Set aside. Add onions to the drippings in the skillet. Cover and cook until translucent. Add barbecue sauce, syrup, water, and vinegar. Bring to a boil. Stir in beans and sausage. Heat covered over medium heat for 15 minutes, stirring often for flavors to blend. Sprinkle with scallions if desired.

Grilled Campfire Asparagus

Ingredients:

• asparagus

Preparation:

Clean and trim the asparagus. Lightly mist with water and season with your favorite seasonings. Toss on the grill for a few minutes (until tender) and it’s done. Very easy and tastes great!

Sweet Potatoes

Ingredients:

• 2-3 sweet potatoes
• butter
• brown sugar, or marshmallows

Equipment:

• heavy duty aluminum foil

Preparation:

Clean and slice the potatoes. Place in foil and cook in hot coals until about half way done. Take out of the coals and top with brown sugar and butter or marshmallow. Place back in the coals and cook until tender.

Camping Potatoes

Ingredients:

• 4 potatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• ¼ stick butter
• salt and pepper

Equipment:

• heavy duty aluminum foil
• mixing bowl

Preparation:

Wash and clean the potatoes. Slice them into ¼ inch horizontal slices. Slice the red and green bell peppers into thin strips and slice the onion in small strips. Melt butter and mix all ingredients in a large bowl. Season to taste. Wrap in a double layer of foil and grill until brown until potatoes and veggies are tender.

Guacamole Dip

Ingredients:

• 2 medium avocados, peeled and chopped (save seeds)
• 2 tbs. mayonnaise
• ½ cup salsa
• 2 tsp. Worcestershire sauce
• 1 tbs. lemon or lime juice
• 1 bag corn chips

Equipment:

• small bowl

Preparation:

Mix all the ingredients together in a small bowl. Put the seeds in to stop the mixture from turning brown. Keep refrigerated and serve with corn chips when ready to eat.