BWCA Cooking - Green Bean Hot Dish

When I started to research this dish, it was all comfort food to me. Something hot, creamy,umami loaded goodness. Definitely prefect for those colder days where a good warm up is due.

The original recipe called for a Knorrs Mushroom Sauce Dry packet. As far as I tell, that product has been discontinued by knorrs. The obvious replacement is condensed cream of mushroom soup which comes in a can. In a place where they allow cars, this is excellent. Just be sure you get one with a pull top lid so you're not trying to jab a knife through the sealed can. In places like the BWCA where cans we not allowed, we have a problem with this solution. This is how I solved it. Place the contents of the condensed soup can into a vacuum seal bag, remove the air like normal, and freeze the bag until ready to depart for your trip. This will not keep the bag microbe free but should slow them down. Remember the can started microbe free, so only what we introduce should grow.

Green beans Hot Dish on the Left. Linguine with Meat Sauce on the Right

Green beans Hot Dish on the Left. Linguine with Meat Sauce on the Right

Green Bean Hot Dish

Feeds 4 side servings 

Carry these in a quart size zip lock bag

  • 3/4 cup Dried French-cut green beans
  • 1 teaspoon dried chopped onion
  • 3 Tablespoons Sliced Almonds
  • 12oz can that's been sealed/frozen condensed cream of mushroom soup or just the can if you're not in the BWCA. 

Carry in very small in a plastic bag

  • French Fried Onions for topping at the end. Usually found in the snack aisle if you can't find them. 

 At Camp

 Bring 12oz of water to a boil in a medium sized pot. Add the green beans, onions, and almonds to the pot. Removed from Cover the pot and let stand for 10minutes. Then add contents of frozen mushroom soup and bring to a simmer for 10 additional minutes. Very into individual vessels and top with copious amounts of French Fried Onions or less if that's not your thing.

 

This is based on a recipe originally found in The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers