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• One tomato
• Sour cream (optional)
• One can butter beans (15 ounces)
• One can garbanzo beans (15 ounces)
• One can navy beans (15 ounces)
• A quarter teaspoon of pepper
• A half teaspoon of salt
• Two tablespoons of ketchup
• One and a half teaspoon dried crushed sage
• One-tablespoon brown sugar
• Two and a half tablespoon lemon juice
• A quarter cup maple syrup
• One cup of chopped iron
• One and a half tablespoon butter


Use a large skillet to accommodate the amount of food. Place your skillet on a grate with mediumhot coal to melt the butter. Add onion then cook while stirring, until tender and lightly browned. Stir in brown sugar, syrup, lemon juice, pepper, salt, sage, and ketchup. Rinse and drain garbanzo, butter beans and navy. Add your beans to the pot while stirring until coated in sauce. Cover your food with foil and cook over medium coal. Ensure you occasionally stir for about 10-15 minutes or until food is ready. Serve your beans and top with tomato or sour cream if you like.


• Two medium zucchini (thinly sliced)
• Two medium yellow squash (thinly sliced)
• Two medium carrots (peeled and thinly sliced)
• One tablespoon of vegetable oil
• One envelope/sachet ranch dressing mix


Place your grilling grate over the fire. Place ranch dressing mix and vegetable oil on your skillet and put the skillet over the fire. Ensure you mix well while adding sliced carrots. Cook the carrots for about 4-5 minutes until ready (tender). Add zucchini and squash then cook for an extra 4-5 minutes until the vegetables are ready.