What’s Up, Hungry People!
Who needs to forage in the woods when you can forage for great deals in the supermarket? I stumbled upon a steal with 10 cans for $10. So, naturally, I thought to myself, why not whip up a massive batch of this classic side dish? And that’s how this campfire succotash was born!
Stove or Fire, Your Choice!
This versatile succotash isn’t picky about where you cook it. Fancy it on the stove? Go for it! But if you’re feeling that rustic vibe, let’s take it outside. Mixing every can together gives you quite the feast (trust me, it’s a lot). Once mixed, you’ll be dividing this mix into foil packets.
Here’s What You Need:
- Golden hominy: Adds a unique, slightly nutty flavor and a chewy texture to the succotash.
- Chili beans: Infuses the dish with mild heat and a hearty bean texture.
- Lima beans: Contributes a buttery texture and mild, earthy taste.
- Diced tomatoes: Offers a tangy, juicy element to balance the beans and corn.
- White corn: Gives sweetness and a pop of crisp texture.
- Carrots: Adds a hint of natural sweetness and a crunchy texture when cooked.
- Fresh parsley: Brings a burst of color and a fresh herbal note. (Though it wasn’t used in the provided instructions.)
- Curry powder: Introduces a blend of spices, adding depth and warmth.
- Paprika: Provides a sweet-smoky flavor and a vibrant color.
- Butter: Enhances richness and aids in melding flavors together.
- Salt & pepper: Fundamental seasonings to adjust and elevate the overall taste.
- Fried onions: Crispy topping that adds a savory crunch and visual appeal.
I’m all about ensuring my food doesn’t stick or burn. So, I went ahead and double wrapped my packets with foil. Popped them straight into the hot coals of our backyard fire pit. Here’s a tip from my experience: Check on those packets every now and then. I let mine cook for around fifteen to twenty minutes. Oh, and don’t forget to give them a little turn every few minutes. You’re aiming for that light caramelization without hitting the burnt stage. Perfecto!
Once you’ve got your succotash all nicely cooked, it’s the perfect accompaniment to your other campfire dishes.
Campfire Succotash Secrets:
- Mixing thoroughly: Ensure all ingredients are well combined for even flavor distribution.
- Double wrapping with foil: This helps prevent leaks and retains heat better when cooking over campfire.
- Adjusting heat: If using a campfire, ensure coals are glowing but not flaming to avoid burning.
- Adding butter: Melting butter before combining can help ensure a smooth, rich base for the succotash.
- Check periodically: Whether on the stove or campfire, periodic checks help avoid overcooking or burning.
- Seasoning: Always season to taste, as canned ingredients can vary in sodium content.
- Fresh parsley: If using, sprinkle it fresh before serving to retain its vibrant color and flavor.
- Alternative herbs: Feel free to experiment with other herbs like cilantro or chives for a twist!
After foraging the supermarket aisles for the best deals, our campfire succotash adventure was a smashing success. Whether you’re cozied up at home or enjoying the great outdoors, this dish has got your back. And, Hungry People, the best part? It’s as delicious as it is easy on the wallet.
Campfire Succotash Packet
STOVE TOP INSTRUCTIONS:
- Wash and chop the carrots. In a large saucepan, melt the butter over medium heat. Add all canned ingredients and carrots, then simmer for 25-30 minutes. Add the curry, paprika, and season with salt and pepper. Garnish with French fried onions and fresh parsley as desired. Enjoy!
- Wash and chop the carrots. In a large bowl, melt the butter, then combine with all canned ingredients and carrots. Stir everything together and add the curry and paprika. Scoop the succotash into the center of an 18×18 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 and fresh parsley as desired. Enjoy!