I love dishes that you can chop and throw in a pot, season and call it a day. This dish is all that plus a boat-load of flavor. You can easily sneak in five servings of vegetables in this bad boy.
I went camping over the summer with my husband in the very tippy-top of Michigan’s Lower Peninsula. Now, this was no glamping situation at all. We stayed at a “rustic campground”. That means no electricity, no showers, no fancy bathrooms, only outhouses sprinkled throughout the park that were no fun to be downwind of.
I loved the idea of completely unplugging and “roughing” it. Well, roughing it as much as you can with a van full of delicious vegan food, an air mattress and pour over coffee.
Nevertheless, it was good to be in nature and keep my meals simple, healthy and delicious.
Michigan is an absolutely gorgeous state, especially in the summer. Northern Michigan is full of (salt and shark-free) great lakes, bucolic skylines, winding roads and farm stands. On the way up, we stopped at a bountiful roadside farm stand. These stands have produce grown by backyard hobby gardeners and professional farmers.
I have a hard time controlling myself around locally grown produce, so I left with a bit more than I needed for the trip. Sure enough, by the middle of the trip, I needed to use up the vegetables before they went bad. So, I came up with this amazing recipe to use up as many vegetables as I could.
Now, you can mix and match the vegetables that are in this, but these three vegetables are a must: Corn, Potatoes and Peppers. Cooking with beer might sound a bit weird, but don’t skip this part, either. It adds a really nice depth of flavor. If you can, find a nice, hoppy IPA beer.
I cooked this in a cast iron pan right in the fire. This made me feel like an even bigger badass, until I turned around and played music from my bluetooth speaker. What?! I need music at all times!
You don’t have to be camping and cooking over an open flame to make this. Feel free to use any pan with a heavy, tight fitting lid, like a dutch oven.
I served this over some beans and rice. Looking back on it, I probably could have cooked the rice right in the pan, then added the canned beans at the end. Give that a try and let me know how it works!