Recently we’ve spent a fair amount of time living out of tents. Camping trips and festivals are fun, but mealtimes can be a challenge.
Phill’s a big fan of barbecue food. Man make fire!! Cook meat!! But I get a bit fed up of it. In fact, if the weather turns, waiting in the rain for a burger or a hot dog is the last thing I want. I want something warm, filling and preferably served in a bowl so I can warm my hands up on it.
I’m not sure how these Cowboy Beans came to be, but they’re one of my go-to recipes for cook ahead comfort food. You can eat them as is or partner them with roast potatoes, rice or crusty rolls if you feel you need to bulk up your meal.
You Will Need
1 tin baked beans
1 tin butter beans
I tin chopped tomatoes
8 sausages (veggie or meat)
1/2 red onion
2 small carrots
Handful of cherry tomatoes
2 cloves of garlic
Chorizo (as much as you like)
2 teaspoons smoked paprika
1 teaspoon dried oregano
waiting in the rain for a burger or a hot dog is the last thing I want
- Twist each sausage and cut in half to create 16 small sausages.
- Grill sausages and place in a large casserole dish
- Chop carrots, onions and chorizo into small cubes and add to the dish.
- Chop tomatoes in half and add to the dish.
- Add oregano, chopped garlic, paprika and chopped sage to the casserole dish.
- Throw in the baked beans and chopped tomatoes and cook in a medium oven until the vegetables are tender.
- If you’re eating now then add the butter beans and heat through. Otherwise freeze the caserole and add the butter beans when you reheat.
- Serve with some fresh sage and a little black pepper.
We’re off to Just So Festival this weekend and I have a big portion of this in the freezer ready 👍
Love Rachel ❤️