My youngest daughter is a teaching chef who came up with a great meal to take camping, but it is one that is most easily prepared at home and reheated when out and about. I like to use a cast iron pot for cooking.
Take approx 1 pound of dry pinto beans, and either soak over night or do a quick soak*
Drain the beans, then add in a 28 oz can of mild green enchilada sauce. No other seasoning needed
Add cubed ham or other meat if desired
Simmer at low heat until the beans are quite soft
If you want it thicker, mash some of the beans and stir back into the soup
Reheat slowly, or for day trips, you can heat at home and take in a wide mouth thermos
*(bring to a rolling boil, turn off heat and let stand for an hour, pour off water, then add new water or sauce)
Warning! It is high in fiber...
Take approx 1 pound of dry pinto beans, and either soak over night or do a quick soak*
Drain the beans, then add in a 28 oz can of mild green enchilada sauce. No other seasoning needed
Add cubed ham or other meat if desired
Simmer at low heat until the beans are quite soft
If you want it thicker, mash some of the beans and stir back into the soup
Reheat slowly, or for day trips, you can heat at home and take in a wide mouth thermos
*(bring to a rolling boil, turn off heat and let stand for an hour, pour off water, then add new water or sauce)
Warning! It is high in fiber...
