Originally from the Girl Scouts, this quick and easy recipe is surprisingly good. It’s more or less become our standard when the occasion calls for a baked bean type dish.
Camp Fire Beans
Dice one small onion and 3-4 slices of bacon. Cook together till browned to taste. Add 1/2 C of brown sugar and cook till a syrup forms. Add one 31 oz. can of “pork and beans”, 1/4 C ketchup, 1 tsp mustard and a dash of worcestershire sauce. Cook till it’s time to eat the main dish; the flavors blend together nicely the longer the campfire beans cook.
These make a great accompaniment to burgers, ribs or any meal suited for baked beans on the side.
If you are in the mood to cook, like I was today, you could also bake a batch of Chocolate Crackle Cookies; they’ll satisfy even the most intense desires for chocolate.
Speaking of being in the mood to cook, we served the campfire beans with babyback pork ribs that were seasoned with the Galena Rub from Penzey’s, homemade cornbread and a bottle of Smoky Hill Winery’s Simply Red. Very nice.
1 1/4 C flour
3/4 C corn meal
1/4 C sugar
2 tsp baking powder
1 C milk
1/4 C vegetable oil
1 egg, beaten
Preheat oven to 400 degrees. Grease 8 or 9 in pan. Combine dry ingredients. Stir in in milk, oil and egg, mixing until barely mostened. Bake in prepared pan for 20 to 25 minutes, or until golden brown.