Chipotle Beans and Sausage: In the Woods

This was our final hot meal on our camping trip, and the only one that involved the purchase of a pre-prepared element: baked beans (though if I’d had some of mine in the freezer you can bet all you own that I would have used them).  I did adapt it from The Camping Cookbook in that I used sausages, not hot dogs, as the meat addition.

This is definitely my idea of campfire food.  This is something my dad would come up with over the fire – though if he made it, it would be slightly burnt coming out of his ancient frying pan. Now, this was *supposed* to be the last meal we ate at camp, but it ended up being the first meal we cooked at home after abandoning our damp post.

Even the deer were getting the hell out.

Considering the downpour that occurred while I was cooking it in the safety of my warm and dry kitchen, I did not regret my choice to come home a day earlier.

Drop about 1 tablespoon olive oil into a large frying pan and let that heat up.

Add in 1 small onion, chopped finely, and sauté for a few minutes, until the onion pieces become translucent. Slice up 2 sausages (your choice, but spicy is probably better) into medallions and cook those with the onion until they’re done all the way through and slightly crispy at the edges.

Sprinkle on as well as 1/2 teaspoon chipotle (or more if you prefer).

Crack open a 400g can of baked beans (I chose maple, but chili style would add a kick) and add that to the mix.

I love this can opener. It is literally the best $16 I ever spent.  I’m so miffed that Lee Valley doesn’t sell them anymore.

Cook, stirring occasionally, until everything is hot and bubbly and nice and thick.

Grate up some cheddar cheese (I used 1 cup grated cheddar because I am a greasy glutton) and sprinkle over top of the beans before serving.