CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-08-10
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 6 thick slices smoked jowel bacon diced medium
- 2 cans cut green beans in liquid
- 1 Tablespoon dehydrated onion flakes.
- 1 Tablespoon butter/margarine
- salt
- pepper
- 2 teaspoons chicken boullion powder
- Sufficient water to increase bean liquid to 2 cups
Instructions
Brown off the diced bacon and discard all but about two tablespoons of the fat. Add the dehydrated onion and allow to quickly brown. Add all of the remaining ingredients and heat through. Remove from the heat, cover and allow to rest for five minutes. Season to taste with salt and pepper. I gaurantee, your campmates will think you brought your Grandma along!! 🙂
www.ohiocampcooks.org
Phil Foreman
Pawclaws or Cpl Kass Irons, CSA
Quartermaster and Company Cook Mosby's Raiders
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