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Thursday, August 27, 2020

Back to Basics: Stone Soup


Janet Groene’s
Throwback Stew


    Do you long for the good ol’ days of camping, when you and your sibs gathered wood for the campfire?  Dad fanned the flames with yesterday’s newspaper while Mom opened the pork and beans with Dad’s army surplus can opener.
    This affordable, tasty, easy “pork ‘n beans”  stew is leaner thanks to using fresh pork cubes rather than salt pork or bacon. The peas are optional for a spot of color. It’s easily made on any camp stove, RV range or campfire.
    This recipe is easily multiplied. Like the old Stone Soup recipe, it kindly takes to an extra can of beans, a few more potatoes, a can of chunk chicken or some cut-up hot dogs if you decide to invite the campground neighbors to share a meal. 

    .
1 pound lean  pork, cut in small bites
2 tablespoons flour
½ teaspoon each salt, pepper

2 tablespoons canola oil
2 medium potatoes, scrubbed and diced
Medium onion, diced
2 cups water
2 bouillon cubes (chicken or beef)
1/4 cup ketchup
15-ounce can barbecue style baked beans
1/2 cup green peas, thawed (optional)
Hot sauce (optional)


    Put pork in a bag with the flour, salt and pepper and shake to coat. Discard bag and excess flour.


    Sizzle pork in hot oil over high heat, gradually stirring in potatoes and onion. When pork is brown add water, bouillon and ketchup. Bring to a boil. Cover, reduce heat and simmer until potatoes and pork are done, adding more water if needed. Stir in beans and peas to heat through. Serves 4.  Pass the hot sauce and ketchup. 



See more of Janet Groene's RV ready recipes at https://campandrvcook.blogspot.com

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