The Cook Stove / Main Dish
Breakfast Beans and Bacon
2 lbs. bacon, thick sliced
1 big can pork and beans
1 lg. brown onion, diced
1 lg. bell pepper (minus seeds) diced
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Get your fire going well, then let it die down some, but is still lively. In a 12” or 15” cast iron skillet, cook the bacon till it is crisp, no limp fat. Drain and set aside.
Pour off some of the bacon grease, leave about ½ cup in the skillet. Put the onion and bell pepper in the skillet, cook until onions are clear. Add entire contents of pork and beans. Cook and stir well, then add crumbled bacon, stir, then serve.
This is an old recipe that has been in my family for almost 100 years. Best if cooked over an open fire with a grill, just after daybreak. Good with fresh fruit, biscuits and strong coffee.
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