Camp recipe: Beer, beans and kale

After a long day of hiking, paddling or just enjoying a park, you might be ready for a hearty meal that's going to give you some much-needed protein and a full belly. Enter a pantry staple: beans. That's right, you finally have use for those cans of beans that have been collecting dust on the shelf. This is a versitile recipe that allows you to add, subtract make vegan or meaty depending on your tastes.

You'll need

• Cooking pot with a lid
• Stirring spoon or utensil

Ingredients

• Fresh kale
• Half a yellow onion
• Can of beans of your choice (we like black beans, black-eyes peas, and/or white kidney beans)

Optional:

• Meat: Andouille sausage, chicken, bacon
• Can of beer
• Cilantro 
• Jalapeno

Directions

Prep:

• Chop your yellow onion and a handful of kale
• If you are planning to add meat, cut it into bite-sized pieces and cook through. Set the cooked meat aside, but save the ripping in your pot.

Cook:

• In your cooking pot, add your chopped kale and yellow onion, splash of beer and some bean juice. Cook until the kale is tender.
• Turn down heat and add your beans, optional jalepeno and optional cooked meat(s). Stir occassionally until hot.
• Season with salt and pepper to taste.
• Top with optional cilantro for garnish when serving.

Tips

This is a versitile meal that can be jazzed up if you're camping with a cooler. Play around with adding more veggies and different kinds of beans. It's also a great option if you're backpacking, say at Wallace Falls. Pre-cut  and bag your kale and onions, bag your beans and opt for packaged bacon bits for additional protein that doesn't require refridgeration.