Cookout Side Dishes

With summer finally here, thought we would share three side dishes to go along with your summer barbecues and family get together's.  Stove top pinto beans, penne pasta salad, and roasted garlic potatoes.  These side dishes are easy to prepare and will go great with barbecue chicken, tri-tip, or anything you want to put on the grill this summer.  First up is the stove top pinto beans.

STOVE TOP PINTO BEANS

INGREDIENTS

·         1 pound bacon, cut into ½ inch pieces

·         5 cloves garlic, minced

·         2 yellow onions, diced

·         1 ¼ pounds pinto beans

·         1 tbsp mustard powder

·         1 tbsp paprika

·         1 tbsp chili powder

·         1 tbsp onion powder

·         1tbsp garlic powder

·         ½ tsp cayenne

·         2 tbsp kosher salt

·         1 tbsp ground pepper

·         ¼ cup brown sugar

·         ¼ cup molasses

·         1 bay leaf

·         1 – 28 ounce can diced tomatoes, drained

DIRECTIONS

1.       Put beans in large stockpot, cover with water by 2 inches and soak overnight.  Drain and rinse.

2.       In a large sauté pan set over medium heat, cook bacon, stirring often, until fat has rendered and bacon is crispy.  Reserve fat.  Place cooked bacon on paper towel lined tray to drain.  Set aside.

3.       In a stock pot over medium high heat add reserved bacon fat.  When the bacon fat is hot add the diced onion and minced garlic.  Cook, stirring often, until the onions start to soften, about 7-8 minutes.

4.       Add mustard powder, chili powder, garlic powder, onion powder, cayenne, paprika, salt, pepper, brown sugar, and molasses.  Cook for about 2 minutes, stirring everything together.

5.       Add pinto beans,  fill the stockpot with water till just covering the beans.  Add the tomatoes and bay leaf.

6.       Turn the heat to high and bring to a simmer, lower heat and let simmer uncovered for 1 hour and fifteen minutes, stirring occasionally.  Season with salt and pepper to taste.

Make sure to use enough water so the beans stay submerged while they soak.

All ready to eat.  Feel free to experiment with different spices and quantities.  Enjoy.

Next up is our penne pasta salad.  You can make this the day ahead or day of your barbecue.

PENNE PASTA SALAD

INGREDIENTS

·         2 pounds penne pasta

·         4 bell peppers, assorted colors, small dice

·         4 cloves garlic, minced

·         4 ounces olive oil

·         2 ounces red wine vinegar or balsamic vinegar

·         4 ounces crumbled feta cheese

·         1 bunch parsley, chopped

·         Salt and pepper to taste

DIRECTIONS

1.       In a large stockpot, bring 4 quarts of water to a boil.  Add a couple pinches of salt and a little drizzle of olive oil to the boiling water.  Add pasta, boil 9 minutes.  Drain in colander and pour cold water over pasta to stop cooking.  Put cooled pasta in a large bowl or large platter and set aside.

2.       Whisk together oil and vinegar in a small bowl and toss with the pasta.  Add bell peppers, garlic, feta cheese,  and parsley to the pasta and toss.  Season with salt and pepper.  Serve at room temperature.

yNow onto the roasted garlic potatoes.

ROASTED RED POTATOES

  INGREDIENTS

·         5 pounds  red potatoes

·         10 cloves garlic, roughly chopped

·         ¼ cup extra virgin olive oil

·         1 tbsp Italian seasoning (could also use fresh parsley or thyme instead of seasoning)

·         Salt and pepper to taste

  DIRECTIONS

1.       Heat oven to 400 degree F. 

2.       Peel potatoes and cut into 8 parts.  Put potatoes into large bowl with olive oil and toss to coat all the potatoes.  Add the garlic, Italian seasoning, and salt and pepper.  Pour onto a sheet pan and roast in oven for 30 to 35 minutes, stirring potatoes around about every 10 minutes.  Potatoes are done when easily pierced with a fork.