Below is one of my favorite recipes, one which I have used for many years. The recipe works best for car camping trips because it uses canned items, but I use it often on backpacking trips where there is pack support from the agency. Lately, I’ve been chopping the fresh items prior to the trip. This saves a little room and time spent in the kitchen after a long day of grubbing trails or whatever work we might be doing. I’ve also used dried ingredients instead of canned when I can find them. For example, dried corn is readily available from on-line sources.
This recipe lends itself to variations, such as adding grated cheese on top of the stew along with chopped green onions, depending on the cook’s preferences. The important components are to have some fresh ingredients (bell pepper, carrots, etc.) and the seasonings. Don’t scrimp on the chili powder!
Native American Stew for 12
2 can red beans drained and rinsed
1 can black beans drained and rinsed
2 cans whole kernel corn drained and rinsed
1 can garbanzo beans drained and rinsed
1 can hominy drained and rinsed
1 box Pomi crushed tomatoes
1 large onion
2 large carrots
3 celery stalks
1 bell pepper
1/2 cup chili powder (pre-mix this w/seasonings below)
2 teaspoons ground cumin
Salt to taste
Red pepper flakes to taste
3 vegetarian bullion cubes
Coarsely chop onion, carrots, celery, and bell pepper then saute with the garlic in the oil until tender. Add the red and black beans, corn, hominy, and garbanzo beans. Add the crushed tomatoes and pre-mixed seasonings along with a quart or so of water, depending on the consistency desired. Allow stew to simmer covered over low heat for about half an hour or until carrots are tender. Serve with flour tortillas.