One of my favourites from home – very simple to make. The only hard part is the blending of the beans but don’t worry if you can’t mash them too well out at camp!
Ingredients – Serves 4
- 2 tbsp Vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 green pepper, deseeded and sliced
- 2 carrots, sliced
- 140z can of black-eyed beans
- 8oz of ground beef
- 1sp each of ground cumon, chilli powder and paprika
- 1/4 cabbage, sliced
- 8oz tin of plum tomatoes, peeled and chopped
- 20 oz pint of beef stock
- salt and pepper
What you’ll need
- Dutch oven
- 24 coals
- something to lift the hot lid
- knife and chopping board
- tea spoon or a good eye
- something to mash beans up with.
- wooden spoon
- a discerning group of Boy Scout leaders to help you eat it.
- Heat the oil in the dutch oven from below with 12 coals.
- Add the onion and garlocand cook, stirring frequently, for 3 minutes.
- Add the pepper and carrots and cook for a further 5 minutes.
- Meanwhile, drain the juice from the beans and add 2/3 of the tin of beans and mash/blend together (maybe a sieve or colander would help if you have one). Try to get them as smooth as possible.
- Add the beef to the Dutch Oven and cook, stiring continuously to break up all the lumps of beef and until it is well browned.
- Add the spices and cook for 2 minutes.
- Add the Cabbage, tomatoes and stock, pureed beans.
- Season to taste with salt and pepper.
- Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. or until the veggies are tender.
- Stire in the whle beans, cover and simmer for 5 more minutes.
- Ladle into warm bowls.
Any veggies you have are great – in particular, mushrooms, celery, sweetcorn.