One-Pot Camping Meals: Two Flexible Dinners for Two

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A good one-pot camping meal saves more than washing-up: it keeps the cooking sequence manageable on a single burner. These two meat-free ideas use familiar ingredients and can be adjusted to appetite. Follow packet cooking instructions where they differ, and check ingredients for allergies.

Tomato and white-bean pasta

For two generous portions, pack 250g short dried pasta, one 400g tin of chopped tomatoes, one 400g tin of cooked white beans, a small onion, a tablespoon of oil, dried mixed herbs and seasoning. Start with about 500ml drinking water and keep more available.

1. Chop the onion. Heat the oil gently in a suitable pot and soften the onion, stirring so it does not catch.
2. Add the tomatoes, water and herbs. Bring to a simmer, then add the pasta.
3. Cook for the pasta packet’s indicated time, stirring regularly. Add small amounts of water whenever needed to keep the pasta cooking evenly and prevent sticking.
4. Drain and rinse the ready-cooked beans as their label directs. Add them towards the end and continue cooking until the pasta is tender and the whole dish is steaming hot.
5. Season to taste and serve immediately. If the sauce is too loose, simmer briefly while stirring; if too thick, add a little water.

Different pasta shapes absorb water differently, so treat the starting amount as adjustable. Use a pot with room to stir and remain within its safe working fill.

Chickpea and pepper couscous

For two portions, take 180g ordinary quick-cooking couscous, one 400g tin of ready-to-eat chickpeas, a pepper, a tablespoon of oil, mild paprika, a lemon and a suitable vegetable stock portion. Use the couscous packet’s specified quantity of water.

1. Wash and chop the pepper. Soften it gently in the oil with a little paprika, stirring frequently.
2. Add the drained chickpeas, the measured water and stock. Follow the chickpea label and heat the mixture thoroughly.
3. Turn off the stove. Stir in the couscous, cover and leave for the packet’s stated standing time.
4. Fluff with a suitable utensil, add lemon juice to taste and serve. Check the couscous is hydrated before eating.

These directions are for quick-cooking couscous, not giant couscous or pearl couscous, which needs a different cooking method.

Pack a pot that fits the stove

Check capacity, diameter and load against the burner instructions. The Outwell Feast Ceramic Set L offers different vessel sizes, but a large pot still needs a stove approved to support it. Use coating-safe utensils and cook outdoors in the prescribed location.

Pre-measure dry ingredients into labelled food-safe containers. Keep tins intact until needed and bring an opener if required. Plan portions around what you will eat: FSA guidance on leftovers requires prompt cooling and refrigeration, which may not be available at camp.

Continue with our camping stove guide.

Reviewed 10 September 2026. This guide is based on published specifications and guidance.