Today’s recipes for BBQ Beans and Cucumber Salad are two of my favorite BBQ sides. They both are the perfect complement your grilled main courses.
For me, when I am throwing a barbecue party, what I cook on the grill is the easy part. I always focus on what I will serve alongside the main course. Will it complement the grilled flavor? Does it add texture to the plate? Will the plate have lots of color? And, if it is a holiday, do I have enough “traditional” foods to satisfy people’s memories.
I put a lot of thought into my party menus and try to get a good balance of flavors, textures, nutrients and “favorites.” My mother used to say that if a plate of food was “pretty” and had lots of color, then it was healthy. She was so far ahead of her time! Eating fresh produce will give you a happy life! With the Fourth of July coming up, I decided to develop a recipe for baked beans. So here is my take on a traditional side dish, using some store-bought products to save time.
BBQ beans are a picnic standard and everyone has their own version. Most recipes call for starting with dried beans which requires hours of soaking before hours of baking. When I can use a few ready-made ingredients to speed things along without compromising the taste or quality, I’m all for it. This casserole can be assembled and baked ahead of time, and then reheated in the oven, on the stove, or on the grill.
My cucumber salad is made of sliced cucumbers and red onions with a sweetened vinegar sauce, similar to the Japanese salad, Sunomono. I love the sweet/sour combination with the crispy cucumbers. My favorite addition to this dressing is fresh dill that really enhances the flavor of the cucumbers.
Adding raw red onion gives the cucumber salad a little bite, but if you soak the onions in ice water first it mellows their flavor. To me this salad is bright, fresh, crunchy, and the flavor of summer. I think it is the perfect complement to the sweet baked beans and grilled meats.
This refreshing salad is a beautiful accompaniment to any meal. Simple and easy to make, this is a good recipe to have your young gourmet help you make. Serve alongside grilled meats for a bright contrast of flavors and textures.
Cooked bacon pieces for the baked beans
I hope you love these BBQ Beans and Cucumber Salad as much as The Artist and I do. They both add a little sweetness to your plate enhanced by the creaminess of the beans and the crunch of the cucumbers. Add some potato salad along with your grilled meats or veggies and you have a complete meal!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for BBQ Baked Beans:
- BBQ sauce, Worcestershire, maple syrup, dry mustard, bacon
- Onion, bell pepper, canned cooked beans, hot sauce if desired
Key Ingredients for Crispy Cucumber Salad:
- Cucumbers, Red onion or sweet onion, rice wine vinegar
- Sugar, olive oil, dill, salt and pepper
PRO Tip:
When making baked beans, instead of starting with dry beans, you can save yourself hours by using good quality canned beans. I like a blend of white, black, and pinto for a more interesting look and texture. Make sure they are well rinsed. As with many casseroles, I think the flavor improves with time, so if you can, make the beans a day ahead to let flavors meld.
How to make BBQ Baked Beans:
- Whisk together the BBQ sauce, Worcestershire, maple syrup, and dry mustard, being sure mustard is fully dissolved; cook bacon in skillet then use a slotted spoon to transfer it to a paper towel-lined plate and remove all but 2 tbsp of the drippings
- Sauté the onions and bell peppers until tender, about 3 minutes and remove from the heat
- Place beans in a large mixing bowl and add the bacon, onions and bell peppers, tossing to combine; pour in the BBQ sauce, stirring to blend and add water if needed to reach your desired consistency
- Taste and adjust seasonings and add some hot sauce if you want; transfer to a large ovenproof baking dish and bake for 30 to 45 minutes or until bubbling at the edges, hot all the way through, and the top is browned
- Serve hot or at room temperature; store, covered, in the refrigerator and reheat before serving
How to make Crispy Cucumber Salad:
- Soak the sliced onions in ice water for 20 minutes, then drain and pat dry with paper towels; in a small saucepan combine the vinegar and sugar, bring to a simmer stirring until the sugar is fully dissolved and there are bubbles around the edges of the pan, then remove from the heat, stir in the olive oil, and set aside to cool
- Peel the cucumbers and remove seeds if desired, slice or cut into chunks, whichever you prefer, and place in a large mixing bowl; add the onions and sweetened vinegar, and sprinkle with the chopped dill, salt, and pepper to taste, then toss to mix
- Cover and chill in the refrigerator; it will hold a couple of weeks and the flavors meld with time so make it ahead so it is ready for parties and barbecues all summer long
PRO Tip:
For the cucumber salad, soaking sliced raw onions in ice water for just 30 minutes mellows their flavor dramatically. You get their bright flavor without the harshness. Using a mandoline will produce paper-thin slices and is extremely easy to use. Just be careful not to slice yourself!
PRO Tip:
If all you can find is regular cucumbers, that is fine. Because the seeds are large and some find them unpalatable, I suggest you peel the cucumbers and slit them lengthwise. Using a spoon, scoop out the seeds and discard. Then cut crosswise into slices and proceed with the recipe.
Recommended Tools (affiliate links; no extra cost to you):
- Mixing bowls
- Mandoline
- Chef’s knife
- Cutting board
- Skillet
- Dutch oven or ovenproof baking dish
- Small saucepan
- Vegetable peeler
Gluten-Free Tips:
Whenever you are using store-bought ingredients, be very careful and always read the labels. I used Stubb’s brand of BBQ sauce – their products are gluten-free! Most pure beans like black beans and pinto beans are naturally gluten-free, but always double check the label to be sure!
BBQ Baked Beans
BBQ baked beans are a picnic standard and everyone has their own version. Most recipes call for starting with dried beans which requires hours of soaking before hours of baking. When I can use a few ready-made ingredients to speed things along without compromising the taste or quality, I’m all for it. This casserole can be assembled and baked ahead of time, and then reheated in the oven or on the stove.
Ingredients
- 1 (12 oz) bottle of your favorite BBQ sauce (I use Stubb’s brand)
- 1/3 cup firmly packed brown sugar
- 3 tbsp light molasses (not blackstrap)
- 1 tbsp Worcestershire sauce
- 1 tsp dry mustard
- 4 slices thick-cut bacon, diced, cooked and drained, gluten-free if needed; or use 2 tbsp olive oil + an extra pinch of salt for a vegetarian version
- 1 large onion, chopped finely
- 1 red bell pepper, seeded and chopped finely
- 4 (15 oz) cans cooked small white, black, or pinto beans, or a combination; rinsed and drained (gluten-free if needed)
- 1/4 to 1/2 cup water, or as needed
- Hot sauce, optional
Instructions
- Place rack in center of oven and preheat to 375°F.
- In a medium bowl, whisk together the barbecue sauce, brown sugar, molasses, Worcestershire, and dry mustard. Make sure the sugar and mustard are completely dissolved.
- Cook the bacon in a skillet and when crispy, using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Remove all but 2 tbsp of the drippings, or if you are not using bacon, heat the olive oil over medium heat. Sauté the onion and bell pepper in the drippings or oil until the onions are translucent, about 3 minutes. The vegetables will finish cooking in the oven. Remove from the heat.
- Place the rinsed and drained beans in a large mixing bowl. Add the cooked bacon, sautéed onions, and bell peppers. Toss to combine. Pour in the barbecue sauce mixture and stir to blend. The sauce will thicken as it bakes; add water as needed to get to a consistency a little looser than you want the final product. Taste and adjust the seasonings as needed. You can add some hot sauce if you want a spicier flavor.
- Transfer beans to a deep ovenproof baking dish such as a small Dutch oven. Cover with a lid or foil and bake 30 minutes, then uncover and continue baking until it is bubbling around the edges, is hot all the way through, and the top is browned, another 20 to 30 minutes. Serve hot, warm, or at room temperature. Store, covered, in the refrigerator for up to 2 days. Reheat before serving.
Recipe found at www.theheritagecook.com
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 189mgCarbohydrates: 24gFiber: 2gSugar: 16gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
Crispy Cucumber Salad
This refreshing salad is a beautiful accompaniment to any meal. Simple and easy to make, this is a good recipe to have your young gourmet help you make. Serve alongside grilled meats or vegetables for a bright contrast of flavors and textures.
Ingredients
- 1/2 red onion or sweet onion, peeled and thinly sliced
- 2 to 3 cucumbers, preferably Persian or Japanese cucumbers (see Note)
- 3/4 cup rice wine vinegar or champagne vinegar
- 1/3 cup granulated sugar
- 1 tbsp olive oil
- 1-1/2 tbsp chopped fresh dill, plus extra sprigs for garnish
- 1-1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Place onion slices in a bowl and cover with ice water. Let stand about 20 minutes. Drain and pat dry with paper towels.
- Meanwhile, combine the vinegar, sugar, oil, dill, salt, and pepper in a bowl. Stir until the sugar is completely dissolved, about 3 minutes.
- Peel the cucumbers and either cube or slice thinly. Place the cut cucumbers in a medium mixing bowl, add the drained onions and sweetened vinegar. Toss to mix.
- Cover and chill, stirring occasionally. Try to keep most of the vegetables beneath the level of the dressing. If it doesn’t cover completely, stir more often to get all pieces marinated.
- Because nothing is cooked, the cucumbers remain remarkably crispy. The salad will hold about a week in the refrigerator, so make extra and have it on hand for a refreshing snack during hot summer days.
Notes
If you cannot find a seedless cucumber, use a regular one, peel and split it lengthwise. Use a spoon to scrape out the seeds and discard. Then cut them crosswise into thin slices and proceed with the recipe.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 66Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 470mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Karen Palmer
Could not resist the cucumber salad. I could eat that all day long. Thanks for the spin on the dressing.
Jane Bonacci, The Heritage Cook
This is my favorite summer salad and I could eat it all day. One of the best things is that because it is all raw, it stays crunchy for days in the refrigerator!
GrillingRecipes
People are always looking for new ideas and recipes for cooking on the grill, Good job!