Here is the recipe that I made. All this comes from memory and many variations are possible. I make a large pot - enough for several meals. The leftovers are frozen in a few separate quart-sized freezer ziplock bags for use at later BBQs or dinners. I list the brands simply for specificity.
1 large [28 oz.] can baked beans [B&M], squeeze out extra sauce.
6 cans various beans [all Goya 15 oz. ], drained - 2 black beans, 1 Roman, 1 Pinto, 1 Butter, 1 Green peas, all drained
1 can [20 oz. ?] Kidney beans [Progresso], drained
2 green peppers - remove core and cut into chunks about 1/2 inch wide
1 large onion - remove out skin & cut into chunks
1 lump salt pork [about size of two fingers]
1/2 cup ketchup
1/2 cup BBQ sauce
1/4 cup mustard [I used "Jack Daniel's yesterday]
1/3 cup brown sugar
1/3 cup pure maple syrup
1 tablespoon oregano
6 bay leaves
1 teaspoon ground cloves [or about 12 whole cloves], more or less to taste
1/4 cup bourbon
1/4 cup red Lillet (or any red wine)
*1/2 teaspoon survival bunker sauce [see note * below - not essential, but adds zip]
Cut salt pork into bits and put into large pot with some olive oil to prevent sticking. Heat about medium until the salt pork sizzles bit. Add peppers & stir & cook awhile. Add onion & cook until translucent. Add all beans & mix. Add all other ingredients and mix. Cook at low medium & stir occasionally until very slightly bubbling. reduce heat a bit and cook about an hour or two, stirring occasionally, keeping the slight bubble.
OPTION A: cool overnight in refrigerator, then reheat next day. Serve hot.
OPTION B: the above is a "low sauce" version. My original recipe called for about double the sauces listed above [ketchup, mustard, brown sugar, maple syryp]. I thought the result had too much liquid and was a bit too sweet.
OPTION C: the original recipe had about 18 slices bacon, fried & cut in half. I don't often have bacon around and it's messy to cook, so I switched to salt pork which I can keep in the freezer. I also cut the amount down to reduce the fat content.
OPTION D: Use beer instead of the bourbon and red Lillet.
This recipe can be easily modified to suit your survival bunker stockpiles. Switch to 100% brown sugar, and use a can of tomato paste and a bit of vinegar instead of the ketchup & mustard, and add a bit more brown sugar. Add more onions to replace the green peppers if not available. Otherwise, all the ingredients will store well with no refrigeration. Of course, unopened containers of ketchup, mustard and BBQ sauce store well, too.
Also note the energy requirements are minimal. This can be made over a campfire or in smaller amounts using heating elements from survival kits.
Cut salt pork into bits and put into large pot with some olive oil to prevent sticking. Heat about medium until the salt pork sizzles bit. Add peppers & stir & cook awhile. Add onion & cook until translucent. Add all beans & mix. Add all other ingredients and mix. Cook at low medium & stir occasionally until very slightly bubbling. reduce heat a bit and cook about an hour or two, stirring occasionally, keeping the slight bubble.
OPTION A: cool overnight in refrigerator, then reheat next day. Serve hot.
OPTION B: the above is a "low sauce" version. My original recipe called for about double the sauces listed above [ketchup, mustard, brown sugar, maple syryp]. I thought the result had too much liquid and was a bit too sweet.
OPTION C: the original recipe had about 18 slices bacon, fried & cut in half. I don't often have bacon around and it's messy to cook, so I switched to salt pork which I can keep in the freezer. I also cut the amount down to reduce the fat content.
OPTION D: Use beer instead of the bourbon and red Lillet.
This recipe can be easily modified to suit your survival bunker stockpiles. Switch to 100% brown sugar, and use a can of tomato paste and a bit of vinegar instead of the ketchup & mustard, and add a bit more brown sugar. Add more onions to replace the green peppers if not available. Otherwise, all the ingredients will store well with no refrigeration. Of course, unopened containers of ketchup, mustard and BBQ sauce store well, too.
Also note the energy requirements are minimal. This can be made over a campfire or in smaller amounts using heating elements from survival kits.
*NOTE: Survival bunker sauce is just made using a good glass jar with a good lid ... completely fill it with dried red peppers, then smother in as much bourbon needed as to fill the jar. Close and let it sit a week or so and use sparingly. It's better than tabasco sauce with more flavor and adds zip to anything, especially unappetizing "all natural" survival foods ;-))
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