My husband and I have embarked on a 3-month vacation traveling throughout the western United States. I’m going to share with you how we made this a fun and delicious adventure.
My first recipe share is a tabletop version of my dad’s Quebecois Beans which were beans cooked in a Dutch oven in a hole in the ground with coals from a fire. He called them "Shanty" beans and he used salt pork. Everything else is the same. If you camp in the middle of nowhere and you have a shovel with which to dig a hole you can cook them like he did. I’ll tell you how to do that in another blog.
Campground Bean Stew
2 Servings (if you want more servings increase the ingredients proportionately)
Ingredients:
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- 8 oz small white beans such as navy beans
- 24 oz water
- Clove of garlic smashed
- 1/2 small onion chopped OR 1 tbsp dried onion
- 8 oz pancetta chopped
- Salt and pepper to taste (I don’t use any. I think the pancetta is salty enough)
- Optional: chopped tomatoes, chopped cooked sausage (Maybe left over from breakfast)
Instructions
