Welcome to Troop 39.

The Best Scouting Experience In Chapel Hill.

Troop 39’s Mulching Service 

Troop 39’s Mulching Service

Troop 39's mulch spreading service

 

Troop 39 Schedule 

Change Timezone Add to google calendarRefresh calendars
October 25
 
SR-7B OA Leadership Summit
October 27
11:00pm
1:00am
Troop 39 Youth Leadership Training
October 29
11:30pm
1:00am
Troop night - Pumpkin Carving (Eagles) and OA elections
November 1
 
University of Scouting
November 4
midnight
1:30am
Saponi chapter meeting
November 5
11:30pm
12:30am
Troop Committee meeting
November 6
12:30am
2:00am
Troop night - Fire Starting (Manatees) BOR
November 10
11:30pm
12:30am
Leaders' meeting
November 11
12:30am
1:30am
PLC
November 13
12:30am
2:00am
Troop night - Bowling for Webelos (Moose)
 

Dutch Oven Cooking 

Dutch Oven Cooking 

Administration 

Jun 01

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.

Method

  1. Heat the oil in the dutch oven from below with 12 coals.
  2. Add the onion and garlocand cook, stirring frequently, for 3 minutes.
  3. Add the pepper and carrots and cook for a further 5 minutes.
  4. 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.
  5. 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.
  6. Add the spices and cook for 2 minutes.
  7. Add the Cabbage, tomatoes and stock, pureed beans.
  8. Season to taste with salt and pepper.
  9. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. or until the veggies are tender.
  10. Stire in the whle beans, cover and simmer for 5 more minutes.
  11. Ladle into warm bowls.

Variations

Any veggies you have are great – in particular, mushrooms, celery, sweetcorn.

 

Leave a Reply

You must be logged in to post a comment.

preload preload preload