CAMPFIRE BEANS
as
prepared by Greg Koontz at the Sky
Country Lodge
Ingredients:
-Large
can Bush’s “Bold & Spicy” baked
beans
-One large Texas
sweet or Vidalia onion, chopped
-One
medium green bell pepper, chopped
-One
small red bell pepper, chopped
-Two
cups fresh halved mushrooms
-12
oz. package thick-cut bacon
-Two
tablespoons brown sugar
Cooking:
Drain beans and
pour into large pot and slowly heat.
Cook bacon in a large frying pan
until done but not crisp. Set bacon
aside to drain on paper towels. Drain
off all but one teaspoon of bacon
grease.
Sauté onions and
peppers in a mixture of bacon grease
and butter.
Add mushrooms to sauté when
onions and peppers are beginning
to get soft.
Cover and let simmer
low to slowly cook mushrooms. Add
brown sugar to beans. Break bacon
into small pieces and add to beans.
Drain sauté mix and add to
beans.
EAT and ENJOY!
Healthier
eating notes: There
should be as many or more sautéed
veggies as there are beans! I often
omit the bacon and sauté with
light oil to reduce my fat intake-
your option. Another option is using
turkey bacon, and/or sautéing
with a non-stick, garlic-flavored
cooking spray.
-Greg
