Southern Side Mason Jars – with Hurst BBQ Bacon Baked Beans
What’s more Southern than Southern Side Mason Jars at your Spring Picnic?
In Charlotte, the second question people generally ask you (after “What church do you go to?”), is “Where are you from?” Innocuous sounding at first, this is actually a test. Very few people (of my age), were actually born here. Sure, it’s a thriving city now, but the population is all from elsewhere – Buffalo. Pittsburgh. Upstate New York. Smart people if you ask me. Who wouldn’t prefer our Charlotte-winters to the blustery weather up North?
But, I stray. This ,”Where are you from?” question, is a tough one for me. I’ve been in Charlotte since I was three years old. I’m from Charlotte. But, if you happen to say that when you run into someone actually born here, the third question is… “Which hospital?” Crazy, right? There are two options if you are in the know. Presby or Mercy. This is when I ‘fess up. I was born in Chicago, but I’ve lived here all my life. And then the inevitable conclusion is drawn…. I’m a transplant.
The truth shines through when I order tea at a restaurant… I ask for “Unsweet, please.” I get weird looks, but I’m not a fan of the sugar water they serve “down here.” That’s the only un-Southern thing about me though, I reckon. I say y’all, bless her heart, and gonna with the best of them. And the food? Bring it! BBQ, mac ‘n cheese, biscuits, fried chicken, anything fried…. Yep, I’m a Southerner.
I’ve had a hankerin’ for some good ol’ fashioned Southern food lately, and since it’s been so darn nice outside (that’s March in Charlotte for ya), I decided to have a little playdate and picnic in the backyard. I made all of my favorite Southern Sides and served it up… mason-jar style! Layered with Mac ‘n Cheese, Hurst BBQ Bacon Baked Beans, and Zesty Cole Slaw, these Southern Side Mason Jars were a HIT! Not only did everyone love the combo of creamy, smokey and tangy, they got to eat them while playing in the yard. Nothing is better that spring-time cornhole with a cold brew and dinner in a mason jar!
Whether you’re a Southerner at heart, birth, or just love the food, here’s how to make these delish Southern Sides:
Hurst BBQ Bacon Baked Beans
Hurst BBQ Bacon Baked Beans Recipe, BBQ Style Ingredients 15.5 oz bag of Hurst Slow Cooker Bacon and Beans
8 cups of water
12 oz. center cut bacon, cut into thin strips (easy to do when frozen!)
1 medium onion, diced
2 cloves of garlic, minced
1 packet of Hurst Slow Cooker Bacon and Beans seasoning packet (included in bag with beans)
2/3 cups of your favorite BBQ sauce
1/3 cup brown sugar
2 tb whole grain mustard
1/4 cup apple cider vinegar
Directions
Rinse and sort through the dry beans. Check for any unwanted debris and discard.
In a large sauté pan, cook bacon over medium heat until completely browned. Remove crispy bacon from the pan and set aside on paper towel covered plate. Reserve a few crumbles to serve on top of your Mason Jars!
Pour rinsed beans into slow cooker. Add cooked bacon, onion, garlic and 8 cups of water.
Put lid on slow cooker and cook on high for 4-5 hours (or low for 8-9 hours).
When beans are tender, I choose to ladle out a few cups of water. I don’t like runny beans! Then, add Hurst’s seasoning packet and remaining ingredients. Cook on low for an additional 30 minutes.
Keep on “warm” or lowest setting until ready to serve.
Creamy Gouda Mac ‘n Cheese
Creamy Gouda Mac ‘n Cheese Ingredients
1 lb. pasta shells
4 tb. butter
1/4 cup all purpose flour
3 cups milk
2 1/2 cups of shredded Gouda cheese (or melting cheese of choice)
2/3 cups paremsan
salt and pepper to taste
Directions
Preheat the broiler. In a medium saucepan of boiling salted water, cook the shells until al dente; drain well.
Meanwhile, in another medium saucepan, melt butter over low heat. Whisk in flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the shredded cheese until melted. Season with salt and pepper.
Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmesan. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.
Zesty Cole Slaw (Mayo-Free)
Zesty Cole Slaw (Mayo-Free) Ingredients
16 oz. bag of pre-shredded cole slaw (I prefer the tri-color blend)
1 cup shredded carrots
zest from one lemon
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste
Directions
In large bowl mix cabbage and shredded carrot. Add lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine. Chill until ready to serve.
*I was compensated for my time for writing recipes on behalf of Hurst Beans and was provided product to sample. All opinions are my own.
About Katie
Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.
Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook
Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.
This is a a really great idea, the recipe looks great and I love that you put this in a mason jar! I saw this on the Sweet Haute link up. Please visit if you can, I pinned your recipe and I hope to give it a try!
This is a a really great idea, the recipe looks great and I love that you put this in a mason jar! I saw this on the Sweet Haute link up. Please visit if you can, I pinned your recipe and I hope to give it a try!
Thanks and will do! Appreciate you stopping by and taking time to leave a comment! 🙂