CAMPFIRE SMOKEY BEANS & CHORIZO

Ingredients

• 2 smoky chorizo sausages, sliced into chunky pieces
• 1 small brown onion, diced
• 2 cloves garlic, crushed
• 1 red capsicum, roughly chopped
• 400g can baked beans
• 400g can diced tomatoes
• 1 tsp smoked paprika
• ½ tsp cracked black pepper
• 1 tbsp olive oil
• Fresh thyme or rosemary (optional)
• Thick-cut sourdough or crusty bread, for serving

Method

1. Place a cast iron camp oven over medium campfire coals and warm the olive oil.
2. Add the chorizo and cook for 4-5 minutes until lightly browned and fragrant.
3. Stir in the onion and garlic, cooking until softened. Add the chopped capsicum and cook for another 2-3 minutes.
4. Pour in the baked beans and diced tomatoes. Sprinkle over the smoked paprika and cracked pepper, then stir well.
5. Place the lid on the camp oven and let it gently simmer over the coals for around 10-15 minutes, stirring occasionally until the sauce thickens and everything is piping hot.
6. Toast slices of sourdough over the campfire or on a hot plate until lightly charred.
7. Spoon the smoky bean mixture generously over the toast, finish with a few fresh thyme leaves if you have them, and enjoy straight from the camp oven while it’s still bubbling.

Campfire Tip

Cook over glowing coals rather than open flames for more even heat and better control. A cast iron camp oven will hold its temperature beautifully, making it perfect for relaxed campsite cooking.