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Van Camp’s pork and beans can be found in almost any local or chain grocery store. They are canned beans that are already prepared. You can heat them up directly from the can and enjoy eating them, or you can use them in the creation of a new dish, such as baked beans or other bean recipes that combine a variety of beans together.
Van Camp’s can be traced back to Indianapolis, where they originated as early as 1861. They began experimenting with cold storage and later moved on to experimenting with canning and preserving fruits and vegetables. They supplied food to many Union soldiers during the Civil War. After the Civil War ended, the demand for canned food increased, and the company began to sell catsup. Later in 1894 Frank Van Camp’s famous recipe for pork and beans began to sell.
Van Camp’s operation was acquired by Stokely in 1933. During the 1940’s the companies expanded their warehouses to keep up with the increasing demand for their products. Then during the 1970’s, they created the first sports drink known as Gatorade.
Sale and Brand History
In 1983 Quaker Oats Company purchased Van Camp’s, then later in 1995 sold the company to ConAgra. Over the years, many different types of foods have been sold under the Van Camp name. However, as of 2005, they have changed to only sell a variety of canned beans.
Van Camp’s Baked Beans
Van Camp’s are especially known for their pork and beans. These beans come in a can after they have been cooked and prepared. You can use these cans of beans to make various kinds of delicious baked beans. You can also enjoy eating these beans straight out of the can, all you have to do is warm them up first.
Baked Beans Southern Style
Van Camp’s beans make delicious baked beans especially if you enjoy the southern style. To make a delicious southern-style baked bean dish featuring Van Camp’s pork and beans, simply combine bacon, ground beef, onion, ketchup, brown sugar, granulated sugar, Worcestershire sauce, vinegar, pepper, salt, basil, butter beans, and kidney beans with Van Camp’s pork and beans. There is a simple baked bean recipe, that tastes just like Van Camp’s pork and beans.
Van Camp’s Pork and Beans
The main ingredients of Van Camp’s pork and beans are as follows:
Ingredients:Prepared White Beans (Water, White Beans), Water, Tomato Puree (Water, Tomato Paste), Sugar, Contains less than 2% of: High Fructose Corn Syrup, Salt, Distilled Vinegar, Pork, Baking Soda, Onion Powder, Natural and Artificial Flavors, Spice, Calcium Chloride (a firming agent). MAY CONTAIN: SOY.
Serving size of 130g
120 Calories | 1 gram fat | 390 Sodium | 23g Carbohydrate | 6g Protein |
Homemade Van Camp’s Pork and Beans
Not only can you often buy these delicious beans, but you can also make them at home, following this simple recipe. I had assumed that making any kind of bean dish from scratch was difficult. I was pleasantly surprised the first time I gave it a try. It was not complicated at all! The only thing was that I had to plan ahead to allow the beans to soak overnight. Otherwise, making your own, homemade beans is an easy process. We are going to walk through the simple process of making homemade Van Camp’s pork and beans below.
4 cups navy beans1/2 lb ham or pre-cooked bacon, cut into pieces4 tsp salt4 Tbsp molasses2 Tbsp mustard1 1/2 cups catsup1/2 cup brown sugar 2 cups onion, chopped small (or 1/2 cup dry minced)1/2 cup BBQ sauce (optional)
Begin by washing your beans thoroughly. Prepare according to instructions on the bag of your beans for overnight instructions. It should instruct you to cover your beans with a specific amount of water and soak overnight.
Once your beans have soaked for at least eight hours, place your beans with the same water into a large saucepan and boil for 45 minutes.
Drain your beans but save the water.
Add remaining ingredients to your bean mixture, as well as 2 cups of water you drained from your beans. Mix well. Allow to boil over medium heat for 1 minute, stirring constantly.
Remove from heat and serve while hot.
If you are storing the beans to serve another day, transfer the beans to a storage container and allow for the beans to cool before placing a lid on them and sitting them in the fridge. Your beans can be kept in the refrigerator for three days. You can also can the beans if desired, using a pressure cooker at 10 lbs pressure in your canner, if desired (adjust for altitude).
The most important step to this recipe is to allow your beans to fully soak overnight, before cooking. Some packages of dried beans will have steps for a quick method, which you can try. However, soaking overnight tends to have the best results.
Tips, Tricks, and Substitutes
Perhaps you are like me and don’t always have molasses in the house. If you don’t, these tips and tricks are for you. A few common substitutes for molasses are honey, brown sugar, dark corn syrup, maple syrup, golden syrup, or light treacle. These would all be one-for-one substitutes if you need to swap any of them out for molasses.
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Have you made this recipe for homemade Van Camp’s Pork and Beans? Let us know what you think! If you have yet to make it, tell us what is holding you back.
This delicious pork and bean recipe is a great way to make your own homemade style of Van Camp’s pork and beans. The process is simple to make these tasty beans, the most time-consuming is to remember to soak your beans the night prior to when you wish to make the dish. Then simply boil and add all your extras! Give this recipe a try at your next gathering and let us know what you think about it!
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