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Salt-Crusted Potatoes
Papas arrugadas from the Canary Islands: salty, wrinkled-skin potatoes cooked in one pan over the fire, served with mojo rojo and mojo verde for dipping.
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Beans au Gratin
Black beans simmered in a smoky tomato base, buried in melting cheese, and torched to a golden crust — all cooked in one cast iron pan over the fire.
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Campfire Cassoulet: The 35-Minute Cassoulexpress
A camping shortcut for real cassoulet: Toulouse sausage, confit duck, and cannellini beans simmered in one pot over the fire in about 35 minutes.
