Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is my Dad's Famous Boat Grub Recipe as I recall it to memory. He cooked this up on a camping trip down on the Murvaul Creek Bottom as I remember at an old camp site, we named after him. We called it Baby Huey's Camp and this is how this recipe got its known name. It is a very tasty combination of flavors. If you've never had boat grub you gotta give this one a try! My Dad use to work the boats as a deck hand. They would prepare this a quick meal on the barges, that he worked on when he was a young man! So, it's kinda like a riverboat and a camp meal all in one! It's a great side dish and camp food.

Ingredients Nutrition

  • 2 (11 ounce) cans pork and beans, campbell's
  • 1 (16 ounce) package franks, sliced Ballpark bunsize
  • 12 cup onion, diced
  • 1 12 tablespoons brown sugar
  • 2 cups pre- cooked medium-grain rice
  • 2 cups shredded sharp cheddar cheese
  • 2 teaspoons oleo

Directions

  1. Precook your rice and set aside until needed.
  2. Saute onions in oleo, using a 2 quart pan. They must clarify well.
  3. Add in the franks and gently stir fry, until they begin to brown a little.
  4. Mix in pork and beans and precooked medium grain rice. (You have to use medium grain or it will turn into mush.).
  5. Lastly, add in sugar and shredded sharp cheddar cheese. set to simmer for 10 minutes, to melt in cheese as you stir.