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I like bean soup a lot. There are so many ways to fix it, from using a variety of canned beans to soaking a bag of dry bean mixture overnight.<\/p>\n
In addition to bean soup, there are baked beans. The modern method is open a can (or soak the dry beans), make up the sauce and add that plus onions and chopped bacon and chopped sausage, or just buy the canned seasoned beans, put them in an ovenproof pan with your favorite sauce, and cover them with foil, bake for an hour at 350F, and then put them on the plate.\u00a0 The modern method of cooking beans includes adding vegetables, broth, seasonings, ham or sausage, and letting it simmer slowly.<\/p>\n
So when I ran across Ron Townsends a while back, and his explorations into 18th century cooking and living, I found that he offers two ways of making baked beans from scratch, following those 250-year=old cooking methods. One way is to cook them in a covered pot on the working firebrick “stovetop”, and the other is to put the beans into a covered pot and cook them in a pit.\u00a0 Mind you, modern ranges as closed stoves did not come into existence until the very late 18th or early 19th century. Up until then, cooking everything was done in the fireplace and on what is called an open range, which is essentially what he shows us when he starts the fire on the firebrick surface outside that little oven in the wall.<\/p>\n
Before you decide it’s too primitive for you, what is it we do when we cook food over an open fire on a campout? Yes, knowing about these very old-fashioned methods and how to use them properly is a good part of survivalism.<\/p>\n
Here’s his video on the subject, and you will notice that he does not soak the beans first, to speed up cooking time.<\/p>\n
He simply shows us how to bake beans the 18th<\/sup> century way, both in the oven and in a pit, so that we don\u2019t have to work on the Sabbath Day.<\/p>\n