Wednesday, April 28, 2010
A good ol' fashioned meal. Think back to the pioneer days. Ok...maybe not that far. Or just imagine those days of camping and all you have a canned goods. Although, this has nothing to do with my I made this dish. Anyway... This is actually one of those "I'm on a super budget with nothing in the kitchen and the fridge yet a can of ____ is staring at me to make something of it."
That can for me was of pork and beans. I remember eating them slightly heated when I was a kid. This time around I turned it into a little quick "stew" of sorts. I wanted to use bacon, but I didn't have any. Then I remember that I had saved the bacon fat from the last I had cooked bacon. W00T! It give is a nice taste. I kept the bacon fat in the freezer. I knew I'd be using it again. Ha! Here ya go! You can use vegetable or olive oil if you'd like. I served it up with a nice fried egg and a couple slices of toast that i sopped up and sandwich all the delicious liquid. Yum!!
Pork and Beans with a Fried egg
1-2 Tbsp bacon fat or olive oil
1 12oz can pork and beans (Van Camp's)
1 small sweet onion - chopped
1/4 c tomato sauce
1 Tbsp yellow mustard
1 tsp sugar
1/4 c shredded cheese - your choice
pepper to taste
4 slices of bread
In a small sauce pan, heat the bacon fat or oil and saute the onions until tender. Add the pork and beans and the tomato sauce. Raise the heat and bring the mixture to a slight boil then add the mustard and sugar. Stir occasionally. Once boiling, lower the heat and let it simmer. Stirring occasionally as well.
In a clean skillet, heat up a little drizzle of oil and fry up the egg. The yolk should still be slightly runny.
Toast the bread.
Serve up the pork and beans in a bowl and sprinkle some of the cheese. Top with the egg and serve with the toast.