I hate cooking on vacation! I really hate cooking in the great outdoors. Cleaning the frying pan without lots of easily available hot water and using a cooler instead of a fridge makes it tough. Really tough. This might not be a problem for those who have campers or motor homes but we are tenters. Our sites are gorgeous but have no electricity and you have to walk to get water from a communal tap. This presents a bit of a problem for the chief cook, aka me. It was especially daunting this year because we were camping with one family member who can’t eat gluten, one who can’t eat dairy and another who has other food sensitivities. ARGH!!
Time to shine! I took my no-stick frying pan with me and adapted one of our favourite recipes for an easy-peasy camping meal. It took under fifteen minutes to make the whole meal- including boiling the water! Hope you enjoy it.
Black Beans and Rice Camping Style
- 2 cans of black beans
- 2 cups of minute rice
- 2 cups of water
- 1 teaspoon of basil or to taste
- Vegetable oil (don’t use butter or margarine to fry the beans, it will taste weird)
1. Boil water for rice.
- Drain and rinse beans while waiting for water to boil. Draining and rinsing reduces potential gas problems and improves the consistency of the beans.
- In a no stick frying pan add about two tablespoons of oil and the rinsed beans.
- Add basil and warm gently over medium heat until they are completely warmed. This takes about 5 minutes. Stir occasionally and gently. You can add a bit more oil if they are too dry. You might like to try the variation if you prefer a saucier supper!
- Once water is boiled, prepare minute rice according to package directions (butter/margarine optional). This can be done while the beans are warming.
- Serve beans on a bed of rice.
Add a tablespoon or two of tomato paste and a little water to the beans to make a saucier version. You can also use a bit of ketchup. You may need to add a little more basil to keep the balance of the seasonings. If you like it hot, hot sauce is nice addition too.
To make this at home you might enjoy using basmati rice and fresh basil. For the saucier version I add fresh tomatoes.
** Warning, the meal is delicious but not especially pretty, particularly if you stir the beans a too much and they break. This gives the dish a lovely flavour but a greyish color. To offset the issue, serve with bright vegetables like fresh carrots and snap peas. (Though I would avoid green or red peppers but that’s just me… my digestive system freaks out with that combo!)
Please let me know the recipe turned out for you in the comments below.
Thanks for dropping by and ’til next time, Shine, Just Shine!