Sausage and Bean Dutch Oven Stew

spooning stew

Use a 4- to 6-quart camp Dutch oven

1 cup dry garbanzo beans
1 cup dry lima beans
1/3 cup olive oil
1 tablespoon chopped fresh rosemary leaves
½ red bell pepper, sliced
½ yellow bell pepper, sliced
1 poblano chile, sliced
4 medium garlic cloves, chopped
1 ½ pounds Italian sausage, cut into 1-inch chunks and cooked
1/8 cup fresh oregano leaves

  1. Soak the garbanzo beans overnight or for at least 8 hours in a bowl with water, covering up to 3 inches above beans.
  2. Prepare fire for Dutch oven as directed below.
  3. Drain the garbanzos and put in the Dutch oven along with the dry lima beans and enough water to cover, plus about an inch more. Cook for about 1 ½ hours or until the beans are soft.
  4. Add the rest of the ingredients except for the oregano to the beans. Put the lid on the Dutch.
  5. Arrange coals. I used 7 coals for the bottom and about 15 for the top.
  6. Check the beans often, about every 10 to 15 minutes, and add water if needed. The beans need to be just covered with water while cooking.
  7. Once the beans are cooked and the peppers are soft, sprinkle the fresh oregano on top. Serve.

Note: You can use two 15-ounce cans of garbanzos in place of the dried and two 15-ounce cans of cannellini beans in place of the lima beans. If using canned beans, just use ¾ cup of water instead of covering the beans with water and mix all ingredients except the oregano at the start of the recipe.