Pork"n beans Surprise.

Recipe Rating:
 3 Ratings
Serves: 6 Or More
Prep Time:
Cook Time:
Cooking Method: No-Cook or Other


2 lb ground pork sausage
find more delicious recipes at www.porkbeinspired.com
1 can(s) mushroom pieces
1 can(s) french-style green beans,drained.
2 clove garlic crushed and chopped.
1 large onion,diced.
1 can(s) whole kernel corn, drained
1 can(s) pork and beans
salt and pepper,to taste.
1/4 c cheese, shredded. your choice
1 c lettuce leaves,shredded

The Cook

Bob Wakeman Recipe
Well Seasoned
Dupo, IL (pop. 4,138)
Member Since Aug 2011
Bob's notes for this recipe:
Igot part of this out of "Pionerr" cookbook. The rest I came up with. Every one that trys it Love it. Maby you will to.
Make it Your Way...

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In a large cast iron skillet. ( I use a 12" deep skillet). Cook sausage crumble and drain.
Now add every thing but cheese and lettuce. cook over med-low heat for 15-20 min.stiring every so offton.
Remove from heat.Sprinkle cheese on top of mixture cover let sit 2-5 min so cheese will melt. Serve over lettucs.. Just a little note: I have served this over sauerkraut...

When cooking this out doors,cook with coals Not flames.

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user sherry monfils smonfils - May 20, 2012
Thanks for this recipe Bob:)
user Susan Feliciano frenchtutor - May 20, 2012
Bob, I love it that you always give us tips on cooking over the campfire. This sounds like a modern day version of an old cowboy campfire dish. Those dudes really knew how to serve up food that sticks to your ribs.
user jamie Beecham jamie4cakes - May 20, 2012
Love it bob keeper for me.
user Bob Wakeman Bigcatfish - May 20, 2012
Thanks Sherry

Susan this is the way that my dad taught me. When we were younger We went to a lot of cowboy fesyavels. I would watch lisen an learn from them. And I stil do the same now.

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