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"Camper Cooking" - Episode i
While we're hanging out in Vermont during this snow storm, let's do a little XC ski run into Warren and then come back to cook a meal in the camper
Want the recipe? Here you go!
Ei
DUTCH OVEN RED BEANS AND RICE
Serves up to 4
Smoky, spicy, and deeply satisfying, this hearty one-pot meal is a camp-friendly adaptation of red beans and rice.
INGREDIENTS
- 1 tablespoon oil
- 2-3 andouille sausage
- 2 stalks celery diced
- 1 green bell pepper diced
- 1 small onion diced
- 4 cloves garlic sliced
- 1 tablespoon Creole or Cajun seasoning *see notes
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 (14 oz) can kidney beans
- ½ cup white rice recommend basmati
- 2 tablespoons butter
- ¼ cup flat leaf parsley chopped
- salt to taste
INSTRUCTIONS
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. If using raw andouille sausage, remove it from the casing and crumble into the pot. If using pre-cooked sausage, cut it into ½-inch slices and add to the pot. Cook over medium heat until the sausage browns slightly, about 3-5 minutes.
3. Add the finely chopped green bell pepper, diced onion, and celery. Stirring frequently, cook until slightly browned, 10-12 minutes.
4. Add the garlic, seasoning blend, smoked paprika, and bay leaf. Cook for two more minutes. Drain and rinse the red beans and add to pot. Add the rice and 1 ½ cups water.
5. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender.
6. Add butter, and salt to taste. Top with flat-leafed parsley, serve and enjoy.
Recipe credit goes to www.freshoffthegrid.com/dutch...
Learn more about our overland tours at mountainstateoverland.com
This video series is presented by OK4WD (rebrand.ly/5douea)
Music by @StickFigure
21 дек 2023
