Tuesday, November 20, 2012

Seed: Vermont Campfire Beans

A long, hard winter has broken the bodies of the Group. But their spirits remain strong.

They have run at a relentless pace throughout the cold months. Rick has refused to let them stop for more than a day and they have only minimal supplies.

With growing herds wandering aimlessly and seeming to dog their tracks; they have been reluctant to  get too comfortable anywhere. Lori's rapidly advancing pregnancy however, finally forces Rick to find a more permanent home for the Group.

He convinces them that a prison would be an ideal place to call a halt and build a base. The prison would contain an infirmary, an armory and a cafeteria with a kitchen. It would likely have everything they would need to survive a long, long time.

So the prison takeover begins. 

And by nightfall, they are able to gather around a campfire inside the perimeter of the prison.

There is only a little meat from Daryl and Rick's efforts at hunting to share among all ten of them. But the Group would have had scavenged at least a few items to serve alongside it.

Vermont Campfire Beans are a twist on the traditional Boston Baked Beans. Maple syrup stands in for the usual molasses; while Dijon mustard and cayenne pepper supply unexpected heat.

And when the dead rise; don't eat dogfood.




Vermont Campfire Beans

2-15 oz. cans Great Northern or Navy Beans (drained)
1 envelope Onion Soup Mix (the WDSCB used Lipton)
1-2 tsp. Bacon Salt
3/4 cup Maple Syrup
1 1/2 Tbsp. Dijon Mustard
1/3 cup water
Cayenne Pepper, dash

In a large Dutch oven (over medium campfire coals), combine beans (drained), onion soup mix, bacon salt, syrup, mustard and water. Stir well and allow to come to a boil. Cover and allow to simmer for 10 minutes.

Add a dash of Cayenne pepper and stir. Taste and add more cayenne pepper if you wish.

Serve with whatever meat your group can find.

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