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Leon's Blog

Survival Recipe: How to make Buckaroo Beans with storage foods

Survival Recipe: How to make Buckaroo Beans with storage foods

Anyone with storage supplies of  dried beans needs innovative ways to cook them. Here is a favorite starter recipe  from the Central Oregon Dutch Oven Society.

by Leon Pantenburg

People getting started in Dutch oven cooking are often kinda intimidated when it comes to participating in a Dutch Oven Gathering or cookoff. One of the fool-proof recipes that is usually recommended to these folks is Buckaroo Beans. This recipe, from Amber Franks, and published in the Central Oregon Dutch Oven Cookbook, Volume One, makes use of several kinds of beans.

Dried or storage foods can easily be substituted for the fresh equivalents. Another nice aspect of this dish is that the beans can be cooked and simmered over a campfire in a Dutch oven.

Check out the recipe – you’ll find yourself making it even when you don’t need to prepare a meal under survival circumstances!

Buckaroo Beans

1 lb ground beef

1 large onion, chopped

1/2 tsp garlic powder

1 tsp dry mustard

1/2 c ketchup

2 tsp vinegar

1 tsp Worcestershire sauce

1 tsp each of oregano, basil and dill

2 (14 oz) cans of kidney beans

1 (6 oz) can baby lima beans

1 (24 oz) can Boston style baked beans

In a 12-inch Dutch oven, brown hamburger with the chopped onion. Add seasonings and beans (undrained except for the lima beans). Mix together and add ketchup, vinegar and  Worcestershire sauce. Cook at about 325 degrees for about one hour.

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Leon's Blog

Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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