| 1 | When camping or planning a bean supper when no oven is available, try this version of baked beans, which is cooked over a camp fire or on a barbecue. |
| 2 | Prepare beans using quick soak method. |
| 3 | Combine soaked and drained beans in a heavy saucepan with 5 cups water. |
| 4 | In small skillet fry bacon until crisp. |
| 5 | Drain and crumble. |
| 6 | Saute onion and garlic in bacon drippings. |
| 7 | Add crumbled bacon , onion mixture and salt to beans. |
| 8 | Bring to boil; reduce heat. |
| 9 | Cover and simmer until tender, approximately 1 hour. |
| 10 | Drain beans reserving liquid. |
| 11 | Combine remaining ingredients with ?cup bean liquid. |
| 12 | Add to beans mixing well. |
| 13 | Cover and simmer additional 30 minutes. |
| 14 | Yield: 6 servings. |
| 15 | To make beans darker, add 1-2 tsp browning sauce. |
| 16 | Browning sauce may be used to darken any bean casserole...add a little at a time until desired colour is obtained. |
| 17 | Pointer: at high altitudes, beans take longer to rehydrate and cook. |
| 18 | Cooking times will increase substantially at 3,500°Feet or more, above sea level. |
| 19 | Difficulty in cooking beans to desired tenderness within specified cooking times is usually caused by hard water. |
| 20 | Some cooks add a small amount of baking soda to counteract the problem, hovever, this is not recommented as it will destroy the thiamin and reduce the nutritional value. |
| 21 | One solution to the problem is to use purified bottled drinking water for soaking and cooking |
