As I began to pen the column I got rather tickled, ringing through my head was
the Bush Bean commercial. The one where they say: ‘Roll that bean footage.’
Baked bean ‘footage’ is probably one of my favorites, and I mean top of the list,
favorite things. When my grandmother and mother would make baked beans I
didn’t want to eat anything else, just the baked beans. When you meet folks from
Texas they will chuckle up a storm over our ‘northern’ baked beans. For those
who are not aware, in Texas it’s just good old pinto beans.
Hot, cold, served as a side or main entrée this is top dog eating, in my book.
Speaking of ‘top dog’ this recipe was named after our former Corgi, Jilly. The
original name of this recipe wasn’t too polite, to put it mildly. So I quickly
changed the name to ‘Jilly’s Beans’.
The style of beans that I prepare are different every time I make a dish. There are
a few standard requirements, with the biggest being, not runny! These days I like
to make it the main dish, with a salad for home. Everything ends up in the dish
from fruit to jalapenos and a variety of meats. The best meat for baked beans will
always be smoked. This past week my husband, Ervin, and I were doing a bit of
car maintenance in North Springfield. We had time for a meal while the truck
work was being orchestrated. The first thing, and I mean the first thing that came
to mind was Bubba’s BBQ. We weren’t far from West Bypass so we jaunted over
a few streets to eat the best BBQ that Springfield, Missouri has to offer.
I am just a little prejudice, because I taught the owner, Bubba. In fact I had the
pleasure of teaching all of his siblings. This young man comes from a strong
family in Platte City, Missouri. A family that is community focused and filled with
giving spirits. Brandon’s mentor, Wayne Bremmer, even catered a few events for
me when I resided, in Platte City.
What makes this BBQ unique and one I would recommend so strongly? The
restaurant hasn’t just focused on moist smoked meats with great flavor. Bubba’s
has also fine-tuned all the accompaniments. The beans, oh mama mia, they are
delicious, filled with great flavor and smoked meats. The famous ‘pink’ cole slaw
will leave you craving for another bowl. To have one sauce is expected at a
restaurant of this nature, but Brandon offers mild, spicy and ‘gold’. The ‘gold’
reminds me of a good Carolina bbq sauce. I wasn’t in the mood for the BBQ plate
this time so I ordered a turkey club. Not only was the taste outstanding, the
presentation was beautiful.
Brandon has extended his business across the street with Countryside BBQ Pro
Shop. This is located on 535 North Bypass, Suite A. He has everything a cook can
imagine in the supply line, but what I’m interested in the most are his classes!
This entrepreneur has the drive, knowledge and skills to show you what good bbq
is all about.
The restaurant caters events, seats large groups and aims to please at every turn.
Give them a call for your next event or just stop by and tell them Debbie sent you.
Bubba’s is at 504 North West Bypass, Springfield, MO 65802. Phone: 417 368
0039. Congratulation Brandon, I am so proud of you!
Brown sugar, sorghum, molasses, mustards, spices, fruits, onions, peppers,
ketchup, bbq sauce, tomatoes, sausage, burger, ham, bacon, pulled pork, smoked
burnt ends they are all wonderful additions to your next pan of baked beans. Yes,
the beans are carbs, but they are also 1/4 protein. Full of fiber, B vitamins, and
known for reducing cholesterol.
Simply yours, The Covered Dish. wwwthecovereddish.com
Jilly’s Baked Beans
1 (15 ounce) regular can of VanCamp beans, drain excessive juices from beans
1 (28 ounce) can VanCamp Sweet Hickory beans, remove fat pieces
2 (15 ounce) cans Ranch Style Beans with Jalapenos, remove any excessive juice
1 1/2 tablespoons prepared mustard
1 pound, cooked/crumbled sausage
1/2 cup brown sugar
1/2 cup Hickory BBQ sauce
1 small-medium onion, chopped fine
Since I was a little girl one of my favorite dishes has been baked beans. Writing
recipes for beans has been difficult because I just go to it and seldom record what
I put in the dish. To this day I bet I have written at least 10 or more recipes for
baked beans. I wanted to put chopped peaches in this dish, but didn’t have any
on hand at the time. Often the key to good beans is choosing the right
combination of bean types & sauces.
I believe the key to good baked beans is cooking them long enough, so they don’t
run all over the plate. My pet peeve is to have runny hot beans in my jello or fruit
salads! These were baked at 375 degrees in a greased 9 x 13 pan for about 1 1/2
hours. Allow to set before taking to the table. Serves 8-12 persons depending
upon whether it’s a side or main entrée.
On a snowy day in 2015 my husband, Ervin, called home from work and said we’re
having a carry-in tomorrow and the dishes are to have dog related names. Ervin
read the list and I thought baked beans would be a good fit. You can figure out
your own ‘fun’ title from there. Personally I think they were desperate to have a
food day at work!
This recipe is dedicated to Jillian, our Welsh Corgi, who was a Rescue Dog.
