Sausage & Beans

September, 2019

Wieners and beans who? Let’s just say that this will be your new campfire staple. Perfect every time.

1 sweet onion, cut into wedges

1 red or yellow pepper, cut into wedges

3 garlic cloves, crushed

6 Italian-style sausages (we used 3 hot and
3 herbed)

2 cups of cherry or grape tomatoes

3 tbsp extra-virgin olive oil

4 tbsp balsamic vinegar

Salt and freshly cracked pepper, to taste

Springs of fresh thyme or rosemary, to taste

1 can of white kidney beans, drained and rinsed

1 can of white navy beans, drained and rinsed

A splash of beer or cider (for deglazing)

Prepare a camping stove or a grill over a cooking fire. To a large cast-iron pan, add the onions, peppers, garlic, sausages and 1 cup of the tomatoes (reserve the 2nd cup). Drizzle in the oil and vinegar, and toss to evenly coat all the ingredients. Add the salt, pepper and herbs, and toss again.

Place the pan on the hot grill, and let sizzle and cook for 20 minutes, stirring often. After 20 minutes, remove from the heat, and stir in the beans and the reserved tomatoes. Add a big glug of beer or cider, stir and place back on the grill for 15 to 20 minutes more. Remove from heat, and serve. Delicious with grilled bread or soft buns