This recipe is healthy and hearty, and it's really just as simple as putting ingredients in a pot. What can be better than that?
This recipe is for campfire veggies. Now before you run away, vegetables aren't all bad. They are full of flavor and nutrition; perfect after a day of hiking, kayaking, or playing games with the kids. This recipe will have everyone coming back for seconds and thirds, so make sure you pack enough ingredients. This recipe serves 8.
- 1 8 oz. jar of mushrooms, sliced
- 2 cans of white corn
- 1 can on peas
- 1 jar of artichokes
- 1 small jar of pimentos
- 1 can of garbanzo beans
- 1 can black beans
- 2 large onions, roughly chopped
- 2 large tomatoes, roughly chopped
- Salt and Pepper
- 1 jar of Spicy Chipotle Pepper Sauce
Set up your propane burner, on medium. Cover the inside of a deep skillet pan with heavy duty aluminum foil, and coat the foil in olive oil non-sticking spray; be generous.
First place the onions in the pan, and let them sweat and shrink down. Stir every couple of minutes. When half of the onions start to look more like noodles, add the tomatoes.
Stir again, and let it simmer while you get the canned vegetables together. Add one vegetable at a time, stir, and let them simmer for 2-3 minutes between each new addition. Add salt and pepper to your liking throughout the cooking process. Seasoning is very important, do not forget to season.
The natural juices of the vegetables should be filling up the pan by the time the last vegetable is added. Two minutes before serving, add one cup of the spicy chipotle pepper sauce for a mild heat; less if you're a wimp and more if you are a daredevil. Stir the sauce into the mix, turn off the propane burner, and serve.
Be careful, it's hot!
This mela is great on it's own, or served with meat or bread of your choice.
Note: This recipe can be made in your home with the use of the deep skillet pan. Just omit the aluminum foil, and use real olive oil.