PICNIC RECIPES: Hickory Pit Beans . . . Bacon-Avocado Potato Salad . . . Spicy Baked Beans
By: Herald Staff and Wire Reports,
Hickory Pit Beans
2 32-ounce cans pork and beans
2 cups homemade or bottled Kansas City-style barbecue sauce, see recipe
1 cup chopped or shredded cooked beef brisket
½ cup each: ketchup, water
¼ to ½ cup packed brown sugar
1 teaspoon liquid smoke
Combine all ingredients in a large saucepan. Heat to a boil over medium heat; lower heat to a simmer. Cook until mixture darkens and beans reach a thick, soupy consistency, about 1 hour.
Yield: Serves 12.
Approximate nutrition analysis per serving: 321 calories, 10 percent of calories from fat, 4 grams fat (1 gram saturated), 19 milligrams cholesterol, 66 grams carbohydrates, 12 grams protein, 1,340 milligrams sodium, 7 grams fiber.
Bacon-Avocado Potato Salad
10 medium red-skinned potatoes, scrubbed
2 avocados, halved, pitted, peeled, cubed
1 tablespoon fresh lime juice
8 slices bacon, cooked crisp, diced
½ cup sliced green onion
3 tablespoons chopped fresh cilantro
Salt and pepper to taste
1 cup mayonnaise or salad dressing
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
Quarter or cube the potatoes. Place the potatoes in cold water to cover in large pot. Bring to a boil, reduce heat slightly and cook until potatoes are tender. While the potatoes cook, place the cubed avocados in a bowl, sprinkle with the lime juice and toss to coat; set aside.
Drain the potatoes and allow to cool to room temperature. Place the potatoes, bacon, green onion and cilantro in a large serving bowl. Season with salt and pepper and toss lightly to combine.
Mix together the dressing ingredients. Taste the dressing and adjust the lime juice and cilantro if necessary. Add the dressing to the potatoes and thoroughly mix. Fold in the cubed avocados.
Yield: Serves 8 generously.
Approximate nutritional analysis per serving: 488 calories, 61 percent of calories from fat, 33 grams fat (6 grams saturated), 43 grams carbohydrates, 6 grams protein, 270 milligrams sodium, 25 milligrams cholesterol, 23 milligrams calcium, 6 grams fiber.
Spicy Baked Beans
1 14½-ounce can dark kidney beans
1 14½-ounce can chili beans
1 14½-ounce can white soybeans
1 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
2 cloves garlic, diced
1 cup ketchup
2 cups water
4 tablespoons brown sugar
4 tablespoons Worchestershire sauce
4 tablespoon vinegar
1 tablespoon Tabasco sauce
1/4 teaspooon cayenne pepper (optional)
Salt and pepper to taste
Saute onion, celery and garlic in olive oil. When they become translucent, add remaining ingredients and simmer for 1 hour or until mixture thickens.