BBQ Potatoes with Bean and Vegetable Topping

August 5, 2015
BBQ Potatoes with Bean and Vegetable Topping

Was a nice 2 1/2 hour drive up from Burlington to Craigleith. We stopped in the small town of Creemore just have a coffee and a vegan muffin to fuel our bodies for the last hour of the trip. It’s a sunny but very very windy day so we were disappointed because it looks a little too choppy out there to take the kayaks out today. We decided to go on a 5K jog down the Collingwood trail and a had a small bike ride too. We decided to meet up with Philip’s brother Paul who is also staying in a cottage just outside of Thornbury. We met them at bridges Tavern, which is a nice little pub in Thornbury. We are getting up very early tomorrow morning and going to give the kayaks another try, there’s a launch just in the campsite that we are going to try out.

Well we are back at the campsite and enjoying some of the last evening sun while Tricia is preparing tonight’s recipe dinner. Baked potato with campfire baked beans and mixed vegetables. This seems to be a tradition of ours, baked beans and vegetables. Tricia mixes them with peppers, onions and spices which go great with the baked potato.

BBQ Potatoes with Bean and Vegetable Topping
BBQ Potatoes with Bean and Vegetable Topping
Two lonely potatoes BBQ’ing for our dinner soon to be paired with a delicious bean and vegetable topping!

BBQ Potatoes with Bean and Vegetable Topping
Me hard at work enjoying the start of our camping week.

BBQ Potatoes with Bean and Vegetable Topping
BBQ Potatoes with Bean and Vegetable Topping

BBQ Potatoes with Bean and Vegetable Topping
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
  • 2 large baking potatoes
  • 1can of Heinz baked beans (original tomato)
  • 2 tablespoon almond milk
  • 2 cups mixed bell peppers chopped
  • 2 ribs celery diced
  • ½ red onion diced
  • 1 garlic clove minced
  • 1 teaspoon olive oil
  • 1 tablespoon Worcestershire sauce
  • Pinch cayenne pepper
  • Handful of chopped Chives
Instructions
  1. Heat up BBQ.
  2. Wrap potatoes in double foil.
  3. Place on BBQ. BBQ for an hour turning half way. Pierce to see if soft in middle. If not cook until soft.
  4. In the last 20 minutes of potatoes cooking start cooking the beans.
  5. In a large saucepan heat olive oil. Sauté onions and garlic until translucent. Add bell peppers and celery sauté till soft.
  6. Add beans, Worcestershire and cayenne pepper to pan. Cook until beans are heated through.
  7. Remove potatoes from foil. Scoop out potato and mash in a small bowl with almond milk. Place mashed potato back in potato skins.
  8. Top with beans and chopped chives.

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