Part 6 – Beans Beans Beans

Beans Beans 2 Survival Military Gear

There is an old saying, “Beans, beans, good for the heart, the more you eat beans the more your health will improve.” All varieties of dried beans except split peas and lentils need to be soaked before cooking. Beans tend to retain their shape better with a long soak.



Cooking Dried Beans.

  • To prepare dried beans (1 pound of dried beans = about 2 cups raw or 5 to 6 cups cooked), place washed beans in a pot with 2 to 3 times their volume of water (1 pound of beans needs 4 to 6 cups).
  • Let stand 8 to 12 hours.
  • To quick soak, bring water and beans to a boil and allow to boil 2 minutes.
  • Cover pot and let stand 1 hour
  • The time required for cooking beans is generally 1-1/2 to 2 hours, but this depends upon the variety of bean and the length of time they have been stored.
  • Check beans often as they begin to get tender so they don’t get mushy.
  • Cook at a gentle simmer with the lid tilted to retain shape.
  • If beans foam up during cooking, add a tablespoon of oil or fat to the water or cook with a small amount of fat pork or bacon.
  • If a recipe calls for tomatoes, lemon juice or vinegar, add when beans are almost tender or acid will slow the softening process.
  • Beans can also be prepared for quick-cooking in camp like minute rice.
  • Cook them normally until tender, drain and dry them in a food dryer or spread them on a flat pan and dry in a warm oven or in the sun. Store in airtight canisters.
  • They can then be reconstituted in water by boiling about 20 minutes.

Trench Beans

  • 1 lb. dry pinto beans, cooked
  • 1 tbsp. seasoned salt
  • 1 tbsp. worcestershire sauce
  • 1 tbsp. A-1 Steak Sauce
  • 1/8 tsp. Tabasco
  • 1 tsp. lemon pepper
  • 1 tsp. onion powder

Soak and cook beans. When tender, add seasonings and simmer an additional 30 minutes.


Battalion Baked Beans

  • 1 large can pork and beans
  • 1/2 cup tomato catsup
  • 6 small onions (or 1 jar small onions)
  • 1/2 cup brown sugar
  • 1 tsp. vinegar
  • 2 tbsp. molasses
  • 1 tsp. dry prepared mustard
  • bacon strip

Combine all ingredients except bacon and spoon into a casserole dish. Cover with strips of bacon. Bake at 300 degrees to 350 degrees for 1 hour or until the bacon is done and the beans are bubbly.


Secession Baked Beans

  • 2 cans pork and beans (or 3 cups cooked dry beans)
  • 1/4 cup molasses
  • 1/2 cup tomato sauce (3/4 cup if more liquid is needed)
  • 1 medium onion, sliced into rings
  • 1/2 tsp. dry prepared mustard
  • 1/4 tsp. salt (or more to taste) dash of pepper
  • 3 strips of bacon, cut in half (optional)


Combine everything except bacon. Pour into 1-1/2 quart casserole dish. If you use bacon, arrange on top of the bean mixture. Bake at 325 degrees for 2 hours or 375 degrees for 1 hour.


Baked Beans

  • 6 cups cooked dry beans (2 cups raw)
  • 1 small chopped onion
  • 1/2 cup brown sugar
  • 2 tbsp. molasses
  • 1 tbsp. salt
  • 1/2 tsp. dry prepared mustard
  • 2 slices fat pork or bacon

Place half the cooked beans in a bean pot place chopped onion on top. Add remaining beans. Mix brown sugar, molasses, salt and mustard and pour on top of beans. Lay fat pork or bacon on top and cover beans with hot water. Cover bean pot and bake in a slow oven (250 degrees) for 6 hours. Uncover last hour to brown.

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