Pork and Beans and Spaghetti

Never before have pork and beans been afforded such heroic status as when Nick Adams settled in to eat by the shores of Hemingway's "Big Two-Hearted River." While this dish may be simple and common, when eaten alone in the bush by a favorite trout stream after a long journey you may understand its ascension into the pantheon of haute cuisine litéraire.
2 servings

1 can prepared pork and beans
1 can prepared spaghetti
Ketchup
4 slices bread

Pour the can of pork and beans and the can of spaghetti into a saucepan. Warm over a medium fire until the bubbles come fast to the surface. Pour half out onto a plate (preferably tin). Add ketchup to taste. Allow to cool sufficiently before eating. Serve with bread for wiping up the sauce.

Excerpted from The Hemingway Cookbook by Craig Boreth (c) Craig Boreth 1998. Used with permission of Craig Boreth.