- If I was a superhero, I would probably be bean lady.
Like the fart queen.
- [Producer] What's the best bean?
- That's not fair.
That's like saying, what's your favorite child?
(upbeat music)
This is my show, gosh darn.
What's up friends?
My name is Miranda,
this is Miranda in the Wild
and today I'm wearing overalls.
We are cookin' beans.
Beans are a really nutritious high calorie food
that provide an awesome base for a lot of different recipes.
But I do feel like they get a bad rap.
If you're not used to eating a whole bunch of beans,
your tent mate might not like you.
There's a whole song about beans, it's not very nice.
If you look at the most popular camping recipes
a lot of them are going to be things like hot dogs,
that's just a lot of bread.
So if you don't want the back country back up,
eat more beans.
(toilet flushing)
So we're making three recipes
with three different types of beans today.
A besan, or chickpea flour scramble for breakfast.
Sweet potato and black bean burritos for lunch.
And then for dinner,
we're gonna do a curried spiced lentil.
All of the recipes that I'm doing today
are plant-based so there's no meat or dairy in them,
but you can totally add in whatever you want.
I will be making these on my one burner car camping stove.
With that, let's cook some beans.
(mischievous music)
First up is breakfast.
Stay open.
So for breakfast we are going to make a besan scramble,
or a chickpea scramble.
The awesome thing about chickpea flour
is that it's really, really light weight,
and it only requires a little bit of water to cook.
So if you are used to having powdered eggs,
and you know how mediocre that stuff is
I highly recommend trying garbanzo bean flour.
Basically we're cooking this exactly
like you would scrambled eggs.
It's really simple, and it's really fast.
So vegetable wise, I'm gonna do onion and bell pepper,
and then also top it with some avocado
because I love avocado.
(tapping table)
Time to cut.
So I know that some people will pre cut their ingredients
before they get to camp.
But I think that if you have the time
to freshly cut your vegetables when you're actually at camp,
I do think it's worth it.
They're gonna last longer.
Just do what you want.
So here I have a cup of the chickpea flour.
I'm gonna make two servings of everything today.
And I'm gonna go ahead and add in my spices.
This is one I premixed.
That's primarily nutritional yeast, and paprika,
cumin, and a couple other spices in here.
Because chickpea flour cooks really fast
I'm going to mix this all up
and get it to the right liquid consistency
before I start cooking my vegetables.
So we can just keep the ball rolling.
Now I'm going to add equal parts,
water as the chickpea flour to this,
looking to get like a pancake batter consistency.
If you need more water, you can obviously add more water.
It is important to make sure that the whole thing is mixed.
Oh, pro tip, do not eat raw chick pea flour,
it's disgusting.
(licking finger)
Ugh, bleh.
If you do eat dairy you can obviously add cheese, or bacon.
That looks excellent.
Time to pull out the coolest stove ever.
So the pot that I'm using is a nonstick pot,
and most camping pots are,
but I am actually gonna add just a tiny bit of oil.
(burping)
(dinging)
(dumping in onion)
Red peppers to the rescue.
I'm cooking the onions
until they're translucent and aromatic,
it's generally like two to three minutes.
So now we are gonna add in our garbanzo bean flour mixture.
I did add some ground flax seed into my spice mixture.
Ground flax does kind of help with texture,
it also adds more nutrition.
Then we get all the little bits out.
You're basically going for the consistency of eggs.
So this is something that I make all the time,
I love this for camping.
It is super easy to use for backpacking.
You can actually use dehydrated vegetables
instead of fresh vegetables when you're backpacking,
and it just makes this whole thing
really lightweight, really fast.
Chickpea flour will actually solidify
and turn into a pancake basically.
So you can actually make omelets out of this stuff.
If you do have a cast iron pot that you're cooking with,
or a cast iron skillet,
I will say that this can tend to stick.
So make sure it's really, really well seasoned.
So this is close to the consistency that we want.
You can see that there's not a ton of moisture left.
It's been 15 minutes and now I have breakfast for two.
Wash my bowl.
(mischievous music)
Ah, look at that.
I put one serving in my bowl
and I'm gonna add some avocado.
Not as good as I wanted it to be.
Avocado's just forever the most disappointing food.
Why do I love you so much?
This avocado was not 100% ready to be served.
Ta da.
Mm mm mm.
These are beans people.
It's like a very deep sort of earthy flavor.
Wow, I sound like such a vegan.
I love vegetables.
(chuckling)
All true, don't make fun.
Breakfast.
Let's make lunch.
One thing that I really love to do with lunch
when I'm camping is have something that's handheld,
especially because I'll tend to go on hikes.
For lunch we are going to make a sweet potato
and black bean burrito.
Let's cook.
Here are all of my ingredients.
I have canned black beans here.
My avocado from breakfast, spinach,
pepitas, which are raw pumpkin seeds,
adds a nice little crunch.
And then I have a packet of taco seasoning.
So then I have sweet potatoes here.
I chopped these up at home
and then I submerged them in water and refrigerated them,
and that's a great way to extend the shelf life
of your sweet potatoes.
Let's start with draining the beans.
We are gonna use half of this can of beans
to make two servings of these burritos.
So if you're making for four people, you'll use a whole can.
We are also going to drain our sweet potatoes.
With this it's okay if you don't have a strainer,
we're gonna do it basically the same
as we did with the beans.
Because we want a little bit of that moisture
just to help the sweet potatoes cook faster.
And make sure that you save your black bean water
and your sweet potato water
'cause we're actually gonna use this for dinner
to make sort of like a pudding, like a cocktail sauce.
I'm kidding.
I'm not gonna do that.
- [Producer] I was about to say you've got to be joking.
- Nailed that joke.
And away we go.
(dumping sweet potatoes)
Cooking sweet potatoes can vary,
obviously depending on the size of the sweet potato
and your stove.
I am going to cover these to help them
cook a little bit faster.
And I'm basically just waiting
until they start to darken in color.
And then from there, I'll add in my black beans.
Look at that.
(potatoes sizzling)
So you can see the water coming out of the potatoes,
that's with steaming them.
Since these are in such small chunks,
it's actually going to cook very fast.
Great.
(tapping pan)
Okay, so I'm gonna add my taco seasoning
and then I'll add my black beans.
(package crinkling)
Yeah, that smells so good.
Taco seasoning's so good.
We're gonna add a little bit more water
because I feel like it.
In go our beans, the real star of the show.
You can also dehydrate sweet potatoes
and black beans together.
So if you are backpacking and wantin' a meal like this,
that's probably the best way to do it.
This is looking pretty good.
(tapping pan)
Now we are going to add in our spinach.
Yes, spinach.
Now we're gonna add another dash of water
in to help the spinach wilt.
My dad taught me that trick.
Last thing, I'm actually gonna add in my pepitas.
Again you don't have to add these,
but I love the extra crunch.
(stirring mixture)
And now we're gonna put all of this into our burrito
with our avocado.
This is the unofficial way to warm your tortilla.
(bell ringing)
So this is my avocado from breakfast.
This disappointing, under ripe avocado.
(spooning mixture)
Playing a risky game here, pot to tortilla.
Oh, I have a lime.
Lime, bam.
(buzzing)
There's some kinda little bumbley thing over here.
Oh, and he's on my avocado.
Hi friend, you wanna get in there?
Yeah, I'm done, you can have that.
Beans, good enough for bees.
put that on the marketing.
(mischievous music)
(giggling)
Here's the part where you watch me
struggle to roll a burrito.
Hey, bumble bee.
I know it looks like flowers on the table
but incidentally they're fake.
Makes you wanna GTFO, if you what I mean.
All right, this one I got a little lazy.
Tada.
Still pretty dang good.
That is two sweet potato black bean burritos.
(dinging)
Beans.
- [Producer] Don't stab the bee.
Don't stab yourself.
- Sorry bee.
Wee hee.
Awe yeah look at that.
(eating)
That's lunch, let's make dinner.
For dinner I am going to make a spiced curried lentil.
I know this as dal,
I imagine there's probably lots of different names for it,
but either way it's lentils, which are beans.
This is actually the most involved recipe that I am making
because generally dinner is the time when you have time.
So I am using my leftover red bell pepper
from this morning, my leftover onion,
and then I'm also gonna chop up this tomato and some garlic.
I have here brown lentils,
but you can actually use whatever type of lentil you want.
This is another one where you just
kinda use whatever vegetables you feel like
and just toss them in after the lentils,
and the tomatoes, and onions have all cooked together.
All right.
Go to your home onions.
Vegetables have been chopped.
(burping)
(laughing)
It's funny 'cause I'm very farty today.
I'm waiting to chop up my garlic and my ginger
because I'll have something to do
while my lentils are cooking.
So I'm gonna add a little bit
of a neutral cooking oil to my pot.
I'm actually keeping my heat a little bit lower to start
than I did on breakfast or lunch,
because I need things to kinda simmer.
So we're gonna let our oil heat up just a little bit
and then we'll add in our onions.
Ooh yeah, listen to that sizzle.
So for this, I am adding in some cumin,
some ginger, and some paprika.
Just gonna season up our onion.
(tapping bottle)
So I'm adding about a half teaspoon
to a teaspoon of each of the spices.
It's totally up to personal preference.
You can add however much, or however little as you want.
(onion sizzling)
A couple other good spices that would work for this
would be garam masala or a curry powder,
and then definitely some tumeric.
(stirring mixture)
All right, ooh ginger.
(coughing)
Okay so I've added my spices in here
and then I'm going to cook my onions
until they're translucent.
And then after that we'll add in our lentils.
I actually think we're about ready to do that.
All right, great.
So now that that's coated in the spices,
we're gonna add our water.
So for lentils you're essentially adding
about three times as much.
(water sizzling)
So I'm wanna add about three times as much water
as lentils into my pot.
And if I need more water, I can always add some more.
Wow,
hold on, hold on.
So the combination of the ginger,
the onions, and the paprika, givin' me like a nasal rash.
This is what they don't show you on
the professional cooking shows,
me crying in the background.
Sweet, now we're boiling.
We're gonna turn it down a little bit
so we get a simmer.
And then from there,
I'm gonna go ahead and add my tomato in.
Lentils vary in how long it takes them to cook
but you really just want them to cook
to the point that they start to break apart,
because that's really what we're looking for
is that kind of like thick soup base.
As they start to absorb this water,
if you need to add a little bit more water
you can always do that.
While this is cooking I'm going to chop up
my garlic and my fresh ginger.
Although after my response to the ground ginger,
I'm not sure how much I wanna add in.
Then I'll go ahead and add in my red peppers
towards the end.
We want those to still provide some like good crunch.
All right so our lentils are almost done cooking here.
You can see that a lot of the water has been absorbed.
From here I'm gonna go ahead and add in my garlic,
my ginger, and my red pepper.
And I am gonna cook this
just until the red pepper is soft.
You can also add instant rice to this meal
to bulk it up even more.
All right, this is looking pretty good.
I really like to have green in this meal
so I'm gonna go ahead and add some spinach.
For this I'm actually gonna turn off the heat,
since the heat from the lentils'll
be enough for the spinach to wilt.
Yum, yum, yum, yum.
There we go.
(tapping pan)
And there you have your lentils.
Last thing I'm gonna do
is squeeze a little bit of lime in here.
Citrus just really brings out all the flavors.
And there you have it.
Just do a little taste test.
Isn't that just a beautiful bite full?
(eating)
Mm.
And that's beans for every meal.
For breakfast we did the chick pea besan scramble,
for lunch we did the sweet potato black bean burritos,
and then for dinner, we made this delicious curried lentil.
So I hope that if you don't already use beans
as a base for your camping food,
maybe this video will help you introduce them
into your meal making.
I think that beans are an awesome way to get your calories,
and also to get some really good protein.
Plus they're just super versatile and really easy to find.
If you liked this video hit the like button
and go ahead and subscribe.
And if you have any of your own recipes using beans
that I should know about, leave those in the comments below.
Also, if you have any suggestions for videos
or other plant-based recipes that you'd like to see,
let me know, and I will see you all in the wild
Eat your beans.
(upbeat music)
I am the champion of beans, bean hero.
Is it just me or does beans not sound like a word anymore?