Sprig Originals's kitchen / Campfire Greek Sausage and Butter Bean Skillet

Campfire Greek Sausage and Butter Bean Skillet

Name: Campfire Greek Sausage and Butter Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: greek
Ingredients: 3 tbsp olive oil; 12 oz smoked sausage, sliced into coins; 1 red onion, chopped; 2 bell peppers, cut into strips; 3 cloves garlic, chopped; 2 tsp dried oregano; 14.5 oz can diced tomatoes; 2 15 oz cans butter beans, drained and rinsed; 4 oz feta, crumbled; 1 lemon, cut into wedges

By Sprig Originals ✓ · cooked up in Sprig

⏱ 30 min🍽 Serves 4👨‍🍳 easygreek

Gluten-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A single skillet over the fire turns smoked sausage, peppers and canned butter beans into a bubbling, oregano-scented Greek supper. Everything comes from the camp box, it cooks in about 20 minutes, and crumbled feta and a squeeze of lemon at the end make it taste far fancier than a one-pot camp dinner has any right to.

Campfire Greek Sausage and Butter Bean Skillet

Ingredients

3 tbsp olive oil
12 oz smoked sausage, sliced into coins
1 red onion, chopped
2 bell peppers, cut into strips
3 cloves garlic, chopped
2 tsp dried oregano
14.5 oz can diced tomatoes
2 15 oz cans butter beans, drained and rinsed
4 oz feta, crumbled
1 lemon, cut into wedges

Instructions

Set a large cast iron skillet or camp pot on a grate over medium campfire coals (or a portable stove burner on medium). Add 2 tablespoons of the olive oil and the sausage coins and cook 4–5 minutes, stirring once or twice, until the edges are browned and the fat has rendered.
Add the onion and bell peppers and cook 6–7 minutes, stirring often, until softened and lightly charred at the edges. Slide the pan to a cooler spot on the grate if the fire is running hot.
Stir in the garlic and oregano and cook 30 seconds, until fragrant, then pour in the diced tomatoes with their juice. Scrape the bottom of the pan to lift the browned bits.
Add the drained butter beans, stir to coat, and simmer 6–8 minutes, stirring every couple of minutes, until the sauce clings to the beans rather than pooling. Taste and season with salt and pepper.
Pull the pan off the heat, drizzle with the last tablespoon of olive oil, and scatter the feta over the top. Let it sit 2 minutes so the cheese softens, then serve straight from the pan with lemon wedges to squeeze over.

Chef's tips

Chop the onion, peppers and garlic at home and pack them together in a zip-top bag so camp prep is just opening cans.
Vacuum-sealed smoked sausage and a block of feta both travel well in a cooler and need no cooking-time refrigeration once opened — bring only what you'll use.
Campfire heat is uneven: keep one side of the grate over fewer coals so you always have somewhere to move the pan if it starts to catch.
Torn pita or crusty bread toasted right on the grate for a minute per side is the ideal thing for mopping the pan.

Nutrition (per serving, estimated)

561calories

27gprotein

44gcarbs

30gfat

Estimates only — values vary with brands and portions.

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