Monday, February 16, 2015

Vicki’s Chuck Wagon Beans - a Huckleberry Above a Persimmon

During the long cattle drives, the chuck wagon was the headquarters of every cattle outfit along the trail. The cowboys ate their meals there and it was where a recounting of the day and the smell of over overcooked coffee. Skippy, the most popular man in camp cause he was cook did not take to a lot of back talk. When the trail boss mentioned almost under his breath, “Beans again” ?
Skippy took off and hit his side with his floppy hat.
“Shucks, you ain’t some kina granger is you? Maybe you don’t know why we got these beans? Why beans is an Ace in the Hole. Why, we was in Missouri, a surrounded by injuns. We done shot all our lead ‘til was agone. Did not pay it no never mind neither. We start just a loading beans instead til the hullabaloo settled down and them injuns just up and left.”
After that, no one said any more about beans.

1 ½ Pounds ground beef
1 Yellow onion, chopped
8 Ounces hickory smoked bacon, chopped
1 32-Ounce can Campbell’s Pork and Beans
2 15-Ounce cans Ranch Style Beans
1/2 cup brown sugar
1/3 yellow mustard
1 Tablespoon garlic powder
1 Cup chicken stock
¾ ~ 1 cup Heinz Tomato ketchup
Worcestershire sauce
Salt and pepper to taste

In a oven-proof pot that has a good lid, cook bacon to its starts to render then add chopped onion and cook until onion has become tender but not brown. Now add the ground beef breaking it up with a wooden spoon. Stir frequently to turn meat to insure an even browning. Stir in sugar, mustard, and both types of beans, ketchup, garlic powder and chicken stock. Preheat oven to 300 F. Simmer beans on stove top on medium until they start to boil. Cover and cook in the oven for several hours. Taste and correct sweetness and seasoning as required.

It’s a Huckleberry Above a Persimmon

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