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Southern

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

Shrimp & Grits

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A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon.

 

This is my spin on the classic favorite.  The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon. Anywhere I’ve been that served grits, I tried them.  Some were good, some weren’t, and some were so inconsistent that the quality depended on the day.  I like my grits thick, sweet and buttery, yet salty and savory!! I don’t want them bland and runny to the point of watching little particles spin in the liquid every time the spoon hits.  Also, I don’t enjoy fishing for solo shrimp in a sea of grits.  There’s a reason those things are caught with nets! So, this version provides ample opportunity to ensure each bite is full flavor; rather it be from the meats, shrimp, cheesy grits, sweet bursts of tomato, or the crisp pop of green onions. 

Shrimp & Grits

Shrimp & Grits

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 lbs of Large or Jumbo Shrimp (peeled, tail off)
  • 4 slices of bacon
  • 2 Andouille Sausage links
  • 1 cup shredded cheddar (medium/mild)
  • 1/2 cup yellow stone ground grits
  • 1/2 cup white stone ground grits
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 green onion stalk, chopped
  • 1-2 tsp Zatarain's Cajun Hot Sauce
  • 2 tbsp butter (optional)
  • 1 tsp salt (optional)

Instructions

  1. Fry bacon in skillet over medium heat.
  2. Bring 1 quart of water and a teaspoon of salt (optional) to a boil in a separate pot. Slowly stir in grits, reduce heat to low, and let cook (covered) for approximately 12 minutes. Stir often.
  3. Remove cooked bacon from skillet and let cool. Add chopped Andouille sausage to the same skillet over medium heat. Prepare the sausage to your likeness and remove from skillet.
  4. Using the same skillet that you cooked the bacon and sausage in, saute the shrimp over medium high heat for about three minutes per side, or until done. For extra flavor, immediately add 1 tbsp butter once removed from heat, sprinkle some Cajun seasoning, and toss; allowing the butter to melt and coat the shrimp.
  5. Return to pot and remove grits from heat, add 3/4 cup of cheese and butter (optional), stir well, and cover.
  6. Chop bacon, sun-dried tomatoes, and mix with Andouille sausage.
  7. On the plates, drizzle hot sauce in the shape of a 'z'. Spoon the grits onto the center of the plate. The grits should spread, pushing the hot sauce along with it.
  8. Add the bacon, sausage and tomatoes.
  9. Top with shrimp. Garnish with green onions and remaining cheese.

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 425mgSodium: 2189mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 53g
© Cody