Back in the 80's I worked with a Texan from central Texas. He stared a pot of beans that stayed on the stove for at least a week. When the the pot got low more beans and water were added in the evening. The water would separate during the day and if you were hungry you just stirred them up and got a bowl. Tried making them and it never worked. Any ideas?

Get a can put it on the stove and eat them out of the can. When it's empty put another can on

Sounds like endless stew some folks have made. First saw that reading a book about a hermit out of Saranac in the Adirondacks who kept the pot on his stove and just kept adding to it constantly.

Can't help with how to keep adding to it though. Would be more difficult with beans as they need some time for sure. One of those summer covered wagon hobby groups, like a friend once belonged to, might have some chuck wagon type experience.

Well, if I tried the OP’s suggestion I’d either get deathly sick or rocket to the moon. I’d rather have a new batch each day.

Can of Bush beans works.

Mmmmmm - reminds me of boy scouts and we did Bean Hole Beans in camp. Anyone ever do Bean Hole Beans? Beans cooking under the fire for 8 hours. The Best!

Why would you! I like to eat good while packing in. Part of the trip

If you're going to make this, do it before they ever pass the "Green New Deal", because this will be one of the FIRST things to be outlawed. Cow farts are child's play compared to this!

Hey....why not try eating cabbage and hard boiled eggs with this, washed down with beer!

Must be boring stareing at a pot of beans on the stove for a week! ;)

I worked with a guy that said he and his room mates did that while going to college. They would mix things up a bit and throw a ring of sausage or maybe a ham bone in. Really whatever happened to be cheap at the moment. I cannot imagine eating food that sits at room temperature for twenty three hours a day. My gut would revolt.

MeatCKR, I did bean hole beans deer hunting with a friend when I owned a canvas pup tent just a few decades back. Lived for part of a week on them and turnip greens, also with hocks. We were poor then and I drove my six year old '57 Ford up those logging roads to camp.

When we went to town towards the end of the week, remember how good a piece of german chocolate cake was. To this day, I'm still hooked on german chocolate cake, all from eating too many of those beans.

Done that with chilli, not beans. My vote? get a mixed case of Bush's and just open a can. Make sure you get a lot of cheap beer to go with it. Mmmmm. PPPFFFFFTTT!

I don't take beans camping with me, and if I do it will be canned beans simply for utility purposes. Two things to remember; don't question the cook...unless you want to be the cook, and never ask what's in the stew. Otherwise, if you have an issue with what is made for eating purposes, do the cooking yourself. If the pioneers would have had Bush's baked beans, they likely would have had them in their inventory. Nowadays there are lots of choices.

Woods Walker, I laughed for 5 min. funny very funny. Still laughing.

The OP probably reflects a time when canned beans may have been available but at 1 lb per can , a weeks worth (or more) would be heavy, take up a lot of room in the pack and certainly cost more, whereas a few bags of dried beans, peas and/or lentils, a bag of mixed salt and pepper, a couple onions and a slab of bacon would fit easily in a rucksack. We didn't know much about giardia 60 years ago and drank water straight out of the streams. Soak soak the beans overnight, next morning cut some bacon and saute some sliced onion in the pot while browning the bacon, add the beans and some extra water, salt and pepper and bring it to a boil then simmer. As long as you never let the temperature drop below 165 degrees, that will last all week, and you just add more/ new stuff..more beans, more onions, throw in wild greens, browned venison or pork , fresh caught fish , crawfish, clams or mussels. Since the invention of cast iron by the Chinese in the 5th century BC , many cultures have never -ending, always changing pots on the fire.

We usually have a pot of chili or sausage and beans going on the wood stove over a weekend, but never for a week straight. Usually make ribs or burgers to break it up a little, gets old eating the same stuff, especially with the added special effects.

Canned beans can't compare to baked beans. My wife does them in the slow cooker for 8_10 hrs, always with some bacon, sausage or a bit of chopped pork added,plus onion ,mollasses,mustard, tomatoe and a bay Leaf, she makes enough to last a week. I love them

The best baked beans i ever had was up at the big trappers carnival in North Bay,Ontario. I asked the man his secret and he said it was the chopped up beaver tail that gave them the flavour. Sandy

Canned beans can't compare to baked beans. My wife does them in the slow cooker for 8_10 hrs, always with some bacon, sausage or a bit of chopped pork added,plus onion ,mollasses,mustard, tomatoe and a bay Leaf, she makes enough to last a week. I love them

The best baked beans i ever had was up at the big trappers carnival in North Bay,Ontario. I asked the man his secret and he said it was the chopped up beaver tail that gave them the flavour. Sandy

Sandy, my wife can take Bush's baked beans and doctor them up with some brown sugar and some other things and they taste as good as any beans I ever ate. Now when it comes to limas, I like the dried variety cooked up with a ham hock. We all have our likes and dislikes when it comes to food; many of use cling to those dishes our moms made.

Looks like no one is familiar with this, don't guess I'll get what I'm looking for but I will correct some miss conceptions. The beans started out as regular dried beans and after they were cooked they were keep on the HEAT all the time and ingredients were added. Basically had a bottomless pot of beans so that if you were to go to the camp/lodge/cabin for a quick break you could get a hot dish. Thanks anyway

Actually SageGrouse, mangonboat told you exactly how to do it. At least that's how the old ranchers wives did it when I was growing up in Central Texas.

Well, now that I have finally stopped laughing, mangonboat does it like we use to. Will add that a couple of boned and browned quail are excellent add to. Oh yeah, duck and rabbit also. Possibilities are endless, along with the other stuff.

Best I’ve ever had we’re Cooked by Penny Banks down at Bear Bay Hunt club in Jasper FL. He is a talented fellow in the kitchen.

Best I’ve ever had we’re Cooked by Penny Banks down at Bear Bay Hunt club in Jasper FL. He is a talented fellow in the kitchen.

My guess is that the difference is navy beans vs can beans like Bush's. Navy beans need to soak prior and that must be what makes them whistle berries. Google navy bean recipes for the real experience. Herb

Canned beans may taste good and do everything that slow cooked dried beans will do, but they just aren't traditional.

True story George, nothing tastes as good as Mom's cooking, something I really miss having. Good memories.

Brad, I hear what you're saying. You start down that road and somebody whips out one of those Swing-a-Way can openers instead of a church key, one of those plastic mandolines to cut the onions into perfect cubes , and the next thing you know, somebody wants to throw some venison into the pot that was harvested with a scoped crossbow!

I am thoroughly familiar with slow cooking the old way. I've seen it done many times. Just not gonna do it in deer camp. Too busy hunting, sleeping and playing cards to be fussing with a cook pot. Open up a can, heat it up and put in some stuff and EAT!!!

will just need more seasoning

Woods Walker, still laughing as beans cause me to have a similar reaction,but have never done that much damage. I needed a good belly laugh.

Used to be a Bush bean fan, but now B&M bean eater. Bush's beans too sweet.

B&M "Boston's best" style, but drain off most of the sugary sauce, replace with a tablespoon or so of molasses- if you want canned beans.

I remember a crock pot of stew in college. Started off as beef stew. Some was eaten and then replaced with other stuff. I think it morphed chili, then corn chowder, then spam stroganov with cream of mushroom soup with peas and egg noodles.

Sort of to the late writer for Outdoor Life, Patrick McManus describing "watchyougot stew."

The wife and I were at a south TX ranch about 7 years ago. The rancher had pot on the stove that he was doing this same thing, adding something every day. He called it Pozole I think.

I heard about two boys and went camping and put a can of beans on a fire without opening it. They never got to eat them but they sure got the feel em. Nothing serious just a bunch of really hot beans.

There's a display of a chuckwagon at a museum discussing cattle drives in southern OK. Like a lot of museums there's a button to push which describes the display. It says "Beans again?" then a phssst. My two granddudes were saying Beans agian, phssst? for days and days after that.

Fighting IBS-D with three doctors the last six months, there's no endless-beans for me anymore. Just memories of those bean hole beans long ago or those wonderful pots of butterbeans and cornbread that always tasted better the next day.

Beans and hard boiled eggs with some hot sauce,now that's a camp combo.

Why does Irish chili only have 239 beans? . . . .....Because one more would be "too farhty".... ;-)

My 16 year old nephew told me about his friend's definition of a "dutch oven."

It's when you are in bed, and there is an "event of flatulence" under the covers. You pull the covers up to your neck immediately after "the event", and hold it, not letting any of "it" escape.

THAT is a teenager's definition of a "dutch oven."

Nah....that's a FART SACK!

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