Campfire Succotash | Campfire Recipes

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Campfire Succotash | Campfire Recipes Super Hungry? Jump to the Recipe

If you "camp" like I do, foraging for food is basically...not gonna happen. But I'll forage my local supermarket for sales, like all these cans I got for the cheap cheap so I could whip up this super easy succotash. At 10 cans for $10 dollars, what could be better?!

This succotash can be cooked on the stove, or if you're feeling outdoorsy, in packets on an open fire. You just need to stir together every can (yes this recipe makes a LOT of succotash), then portion out into foil packets.

I double wrapped my packets with foil and stuck them directly into the hot coals of our backyard fire pit. I let the succotash cook for about fifteen to twenty minutes, and checked the packets periodically. For best results, rotating the packets every few minutes. The succotash should be just starting to caramelize, but not burning! Serve alongside some other tried and true campfire recipes!

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Campfire Succotash

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Campfire Succotash | Campfire Recipes


  • 1 can golden hominy
  • 1 can chili beans
  • 1 can lima beans
  • 1 can diced tomatoes
  • 1 can white corn
  • 2 carrots, chopped
  • ¼ cup fresh parsley
  • 2 tbsp curry powder
  • 1 tbsp paprika
  • 4 tbsp butter
  • salt & pepper, to taste
  • ¼ cup fried onion bits, optional for topping

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  1. STOVE TOP: Wash and chop the carrots. In a large sauce pan, combine all canned ingredients and carrots, then simmer on medium heat for 25-30 minutes. Add the curry, paprika, and season with salt and pepper. Garnish with French fried onions as desired. Enjoy!
  2. CAMPFIRE: Wash and chop the carrots. Combine all canned ingredients and carrots in a large bowl. Stir everything together and add the curry and paprika. Scoop the succotash into the center of a 8x8 sheet of foil. Fold the foil tightly around the succotash, then add a second layer of foil to ensure there are no leaks. Place foil packets directly into campfire coals. Cook 10-15 minutes. Season individual packets with salt and pepper, to taste. Garnish with French fried onions as desired. Enjoy!

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