Our latest feast

Saturday, April 7, 2012

Boston Baked Beans with Sausages

We recently spent some time camping with good friends of ours at Blue Pools, Briagolong State Forest.

While we were away though I did manage to capture some camp cooking.  I have to say cooking on on open fire in the middle of the bush is sometimes a challenge. The hardest thing was controlling the heat of the fire.. lol!!  So there was some improvising done.  Cooking on a stove top would have been a lot easier but probably not as much fun.

Saying this, cooking Boston Baked Beans with Sausages was interesting - but producing such a comforting meal made it all worthwhile.  I know the kids will want this again for breakfast when we return to civilisation.


Boston Baked Beans with Sausages

Serves: 8
ProPoints per serve: 5

cooking spray
600 grams extra lean beef chipolata sausages
2 brown onions, finely chopped
1 garlic clove, crushed
1 red capsicum, diced
1 tablespoon sweet paprika
1 tablespoon dried oregano
2 x 400 gram tins baked beans
2 x 400 gram tins diced tomatoes
salt
freshly ground black pepper

Spray a camp oven or heavy based saucepan with cooking spray.  Add sausages, onions and garlic and cook over a hot part of the fire (or high heat) until sausages are sealed and onions start to soften.  Add capsicum, paprika and oregano and cook for a further 2 minutes.

Stir in the beans and tomatoes.  Move to a cooler part of fire (or lower heat) and simmer for 10 minutes, stirring occasionally.  Season with salt and freshly ground black pepper.

Serve with toast if desired.


(click here for a printable version of this recipe)

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