Method

Boone would have soaked the peas overnight.  In the morning, he would have sliced eight to ten rashers of bacon off the smoke-cured slab in his saddlebag, chopped it up fine, and fried it over the coals in a skillet.  When it was almost done,he would have added the peas, onion, and potatoes, stirred it all together, poured in 1 or 2 cups of water, and left the  concoction to boil on the coals for half an hour.  After that time, he'd top it with a liberal drizzling of blackstrap molasses, a fistful of pepper, wait another quarter hour, and then call the boys to the fire.

Serves: 4

Reprinted with permission from© Scott Cookman, The Great American Camping Cookbook, published by Broadway Books   click for book review

 

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