Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for campfire dump beans. It is submitted by Diana LeBlanc from Houston. She has been with PPL Motor Homes since 1980 and has recently become more involved than ever with RVing. Grandkids do make a difference, she said. She loves outdoor grilling and cast iron pot cooking when they’re on the road because making meals becomes a family affair. From the main course to the s’mores, she enjoys the outdoor RV lifestyle.
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can pork and beans, drained
- 1 can ranch style beans, rained
- 3 Tablespoons chopped bell pepper
- 3 Tablespoons chopped onion
- 1 Tablespoon mustard
- 1 Tablespoon katchup
- 1 teaspoon Worcestershire sauce
- 3 Tablespoons brown sugar
- 1 Tablespoon butter
- 1 teaspoon Tony’s seasoning (if you like the spice)
Stir together butter and last 7 or 8 ingredients in a microwave safe baking dish. Cover and microwave on high for 2 minutes or until onions are translucent. Uncover and add drained beans. Cover with a paper town and microwave on high for an additional 5 minutes.
These are great for a group. Just add additional cans to expand this when unexpected guests arrive. Great with barbecue, steaks and chicken. Leftovers can be a complete meal if you simply add a little sausage or seasoned ground meat and serve with cornbread.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.