Camp Beans

"Camp Beans" have been a favorite around my cabin in Price County and at tailgating and family gatherings for years.  My father first taught me how to make these during a fishing trip to Canada in 1986.  He used to make them in college.  I think he had forgotten about them until we all were on that fishing trip, because we never had them around the house when I was growing up.

Since then, they're a staple in deer camp, fish camp, and sap camp (We make maple syrup in the Spring).  Hence, the name.

They're easy, and fairly quick.  Just watch toward the end with constant attention so that you do not burn them.

You'll need:

1/2 lb Bacon
1 large onion
2 heaping T minced garlic
2 27 oz canz of Baked Beans, any flavor you like
1 cup real maple syrup
1/2 cup Beer, any kind
2 T Worcestershire sauce
1 tsp black pepper
2 tsp garlic salt

Start by slicing/dicing the bacon up small and throw into a large skillet on med heat.  Dice the onion up finely.  When the bacon is starting to turn clear, toss in the onion and the garlic.   Finish the bacon to your desired bacon doneness, then add the rest of the ingredients.  Bring to a nice simmer and stir fairly often, increasing the frequency as the beans simmer and reduce.  Towards the end, you'll pay constant attention...they're done when you can draw a spatula through them and see the bottom of the pan for a few seconds.  My father likes them when you can part them with a spatula and they stay parted, but I like them just a tad less thick.

Serve them hot or serve them cold, either way they're great.  They do thicken more as they cool, so bear that in mind.  And you don't have to have a 'Camp' to make them...they're great anytime!