Wayfinder's Galley

side dish

Southern BBQ Baked Beans

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Don’t show up to the next cookout empty handed. These easy bbq baked beans are a sure favorite!

These easy bbq baked beans are a sure favorite side!

My late aunt used to make baked beans just like this.  At family gatherings, if there were beans on the counter that were made by someone other than her, they didn’t go on my plate.  Now, I don’t ask.  If I didn’t bring them, it’s unlikely that there will be any on my plate.  Why? Because, to me, they’re the best, period. I’ve been making them the same way for ten years and the response is always the same. “Who made the beans!” On a couple occasions, I’ve gotten the “best I’ve ever had” claims. 

They’re unbelievably simple and have minimal ingredients.  The key, however, is time.  All too often, people treat side dishes like a side thought.  If you’ve ever eaten under cooked rice or vegetables at a gathering, then you know what I’m talking about.  Bringing the beans to a boil, stirring, and serving makes it taste like exactly what it is……..heated up cans of beans with over powering bbq sauce.  So, allot enough time for them to cook down and thicken. (tip: start them first)

Southern BBQ Baked Beans

These easy bbq baked beans are a sure favorite side!!
Cook Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 lb ground beef
  • 2 family size (28 oz) cans of Bush's Baked Beans
  • 1/2 cup BBQ Sauce
  • 1-2 tsp seasoned salt
  • 1 tsp cracked black pepper

Instructions

  1. Place a medium to large pot over medium-high heat. Season the ground beef and add to the pot. Thoroughly brown the meat and drain.
  2. Return the meat, along with the two cans of Bush's baked beans to the pot and stir well. I usually mix Homestyle and Country Style, together.
  3. Add the bbq sauce (Sweet Baby Ray's Hickory & Brown Sugar is my go-to, here). Slowly stir as you bring to a boil, making sure to scrape any of the brown bits off of the bottom of the pot from browning the meat.
  4. Once the beans reach a boil, reduce heat to low, cover, and let simmer for at least 25 minutes. Occasionally stir to prevent sticking.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 532mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 17g
© Cody
Category: Side Dish

Maple Bourbon Glazed Carrots

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These Maple Bourbon Glazed Carrots are a great compliment to virtually any prepared meat.

Fall is here! For us, in terms of food, that means hearty meals.  Something about leaves falling and brisk weather just sparks that wholesome homey feeling.  Grilled, smoked, and roasted meats are a regular and they need warm, welcoming sides.  This is one of those sides.  These Maple Bourbon Glazed Carrots are a great compliment to virtually any prepared meat.

Maple Bourbon Glazed Carrots

These Maple Bourbon Glazed Carrots are a great compliment to virtually any prepared meat.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1.5 lbs of baby carrots
  • 2 oz of bourbon
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • cracked pepper to taste
  • 1 tbsp butter (optional)

Instructions

  1. Bring a large pot of salted water (approximately 3 quarts) to a boil. (Optional: add 1 tbsp of butter to the water)
  2. Add carrots and return to boil.
  3. Reduce heat to medium and cover for 20-25 minutes.
  4. Drain the water, saving 2 oz. Add that back to the carrots in the pot (uncovered) with 2 oz of bourbon. Allow the alcohol to cook off.
  5. Add the brown sugar, cracked black pepper, and maple syrup; stir well and remove from heat.
© Cody
Category: Side Dish

Red Beans & Potatoes

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Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

I used to regularly order a grilled chicken meal when I was living in Bahrain.  I can’t remember the name of the restaurant (Flair, maybe?).  Either way, it came with a side of potatoes that stuck with me.  When I came back home, I started trying to mimic it.  This is a great side compliment to almost any meat and it can hide some extra nutritional value. 

Red Beans & Potatoes

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Ingredients

  • 6 Idaho Potatoes
  • 1 tbsp of butter
  • 1/4 cup milk
  • 1/2 cup of red beans
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp salt
  • 1/2 tsp parsley
  • 1/2 tsp garlic
  • salt to taste

Instructions

  1. Bring a large pot of water to boil.
  2. Peel and chop the potatoes. Place them in the boiling water for approximately 25 minutes or until they're soft enough to be easily pierced with a fork. Drain.
  3. Add the butter and milk to the potatoes and lightly whip with a handheld blender. You don't want to go too creamy with these. If needed, instant potatoes will work as well and save time.
  4. Place beans and all seasonings into a food processor or blender and blend to the consistency of really thick, pasty oatmeal. You can opt to just mash them (as shown in picture) but we prefer to break them down further. The difference is in the density. Well blended beans provide a more dense, yet consistent side dish. Mashing the beans gives a more "beans and potatoes" feel with light, fluffy potatoes and random bean bites.
  5. Blend the potatoes and beans thoroughly using a fork. If the mixture is too thick, add more milk (1/8 cup at a time) until desired consistency is reached.
  6. Optional: Create a "bowl" within the center of the finished red beans and potatoes. Place 1 tbsp of butter and sprinkle some fresh parsley in the center. The heat from the potatoes should melt the butter creating a bowl of melted goodness that will flow over the dish as guests scoop their servings.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 232mgCarbohydrates: 41gFiber: 5gSugar: 2gProtein: 6g
© Cody
Category: Side Dish