Janet Groene’s
Pork ‘n Beans Stew
Nothing says camping better than pork and beans, especially now when the marketplace offers so many choices of baked beans, barbecue beans, spicy or mild beans and vegetarian beans. This is a hearty, simple hobo meal to warm up a cold night. And there is only one pot to wash.
Make it over a campfire or on the fanciest RV stove. Serve it with crude, fire-baked bannock or cloverleaf rolls from an elite bakery. Add a gourmet salad from organic greens or a humble side dish of basic coleslaw from the deli. This is camping.
1 pound lean, boneless pork, cut in bite size
1 tablespoon each flour, brown sugar
½ teaspoon each salt, pepper, dried thyme
2 tablespoons canola oil
Medium size white potato, scrubbed and diced
1 sweet potato, peeled and diced
Medium onion, diced
2 cups water + 2 teaspoons chicken or beef powdered bouillon
8-ounce can of tomato sauce
15- to 20-ounce can your favorite baked beans
Put pork in a bag with the flour, sugar and seasonings. Shake to coat. Sizzle pork in hot oil over high heat. Discard bag and excess flour mixture. Gradually stir in potatoes and onion. Add water and bouillon and stir to dissolve bouillon. Add tomato sauce and bring to a boil. Cover, reduce heat and simmer 30 minutes or until pork is tender. Stir in beans to heat through. Serve in shallow soup plates. Serves 4 to 6.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
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