Posts Tagged 'cider vinegar'

BBQ Baked Beans

Baked Beans _0084

BBQ Baked Beans

There is lots of debate of which kind of barbecue is best … ribs versus pulled pork, dry versus wet ribs, who makes the best sauce … but all agree that baked beans are the perfect accompaniment to any type of barbecue.

BBQ baked beans are surprisingly easy to make from scratch and infinitely better than what comes ready-to-serve out of a can.

The main ingredients are common pantry staples you probably already have on hand: beans, barbecue sauce, ketchup, brown sugar, cider vinegar, and yellow mustard.

Vegetables like onions and bell peppers are ways to add more flavor. I like to add a little smokiness to my baked beans and bacon is a simple way to make that happen. The addition of a little pulled pork would make it even better.

As for the beans, you could always soak dry beans but I find using canned beans is a great time saver. I like to use a variety of beans in my BBQ baked bean recipe. This simple twist provides both flavor and color to this classic picnic side.

The key to a good batch of baked beans is to let them slow cook for several hours. The extended cooking time allow the flavors to blend and meld together. Most folks cook them in the oven, but you can also cook them in a slow cooker or even on a grill with the lid closed.

You’ll find these Southern BBQ Baked Beans are the perfect accompaniment to so many dishes traditionally served during this summer. So remember this recipe not just when making barbecue, but also when grilling chicken, burgers or serving a crowd.

Enjoy!

BBQ Baked Beans

1/2 pound bacon (about 10 slices), cut into 1/2-inch pieces
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup finely diced green bell pepper (1 small pepper)
1 can (15-ounce) black eyed peas, rinsed and drained
1 can (15-ounce) red kidney beans, rinsed and drained
1 can (15-ounce) pinto beans, rinsed and drained
1 cup barbecue sauce
1/4 cup cider vinegar
3 tablespoons prepared yellow mustard
1/2 cup light brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Place the bacon in a large stockpot or Dutch oven over medium heat and cook, stirring often, until crispy, about 3 to 4 minutes. Add the onion and bell pepper. Cook, stirring, until the onions and peppers are soft, about 5 minutes.

Add the black eyed peas, red kidney beans, pinto beans, barbecue sauce, cider vinegar, yellow mustard, and brown sugar. Stir until well combined. Season with salt and pepper to taste.

Bring the mixture to a boil over high heat. Remove from the heat, cover, and place in the oven. Cook until the beans are fork tender, about 1 1/2 hours. Serve warm.

Serves 6.

Variation: Want a traditional BBQ baked bean dish? Just use three cans of kidney beans instead of the various types listed in this recipe.

Recipe from Simply Grilling by Jennifer Chandler

Photo by Justin Fox Burks

Food Styling by Jennifer Chandler

BBQ Chicken Salad

When I was on Martha Stewart Living’s Everyday Food Radio Program today talking to host Betsy Karetnick talking about Summertime Salad Suppers, this tasty salad came to mind. 

With the grilled chicken, black bean & corn salsa, and sliced avocados, this salad satisfies as a main course without being too heavy.  It is the perfect summer time meal!

I like to make the black bean & corn salsa and the buttermilk dressing in advance, so when dinner time comes around…I can just sit on my back porch and enjoy the summer evening while my chicken is grilling.

Enjoy!

BBQ Chicken Salad with Black Bean and Corn Salsa
From Simply Salads by Jennifer Chandler

Cowboys look out! This salad combines the best of the Southwest all in one dish.

For the Black Bean and Corn Salsa:
1 can black beans, rinsed and drained
1/2 cup frozen corn kernels, cooked as per package directions, drained, and cooled
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon cayenne
Kosher salt and freshly ground pepper

For the Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon sour cream
1/4 teaspoon cider vinegar
1/2 teaspoon minced garlic
1/8 teaspoon dry mustard powder
1/4 teaspoon dried thyme
1 tablespoon finely chopped fresh chives
Kosher salt and freshly ground pepper

For the salad:
4 skinless, boneless chicken breasts
3/4 cup your favorite BBQ Sauce
1 bag (12 ounces) American or Romaine salad blend
2 ripe avocados, halved, pit removed, peeled, and thinly sliced
2 cups tortilla chips

For the Black Bean and Corn Salsa:
Combine the black beans, corn, red bell pepper, green bell pepper, red onion, cilantro, oil, vinegar, and cayenne in a medium-size mixing bowl. Season with salt and pepper to taste. Toss to combine. Cover and refrigerate until ready to serve, up to 1 day in advance.

For the Buttermilk Ranch Dressing:
In a small bowl whisk together the buttermilk, mayonnaise, sour cream, cider vinegar, garlic, mustard, thyme, and chives.  Season with salt and pepper to taste.  Refrigerate until ready to use.

For the salad:
Place the chicken breasts in a large bowl and coat with BBQ sauce.  Cover and marinate in a refrigerator for 30 minutes.

Heat a clean grill to medium-high.  Season the marinated chicken with salt and pepper.  Grill until no longer pink in the middle, 6 to 8 minutes per side.  Remove the chicken from the grill and let rest for 5 minutes.

Divide the salad blend equally among the individual plates.  Drizzle with the dressing to taste.  Arrange on top a generous spoonful of the black bean and corn salsa, the sliced avocados, tortilla chips, and a chicken breast.  Serve immediately.

Makes 4 dinner salads.

Cooking Tip:  The black bean and corn slaw is such a versatile…and tasty… condiment.  Serve as a dip with chips, serve it with fajitas, or bring it to a barbecue as a side dish.


Jennifer Chandler

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