Super Sides: Ranch Potatoes & Baked Beans

For Memorial Day, we fired up the BBQ and had some fabulous steaks with the following sides:

Original Ranch Roasted Potatoes (Thanks for the recipe Jessica!)

2 pounds small red potatoes, quartered (or whatever potatoes you have at the time)
1/4 cup vegetable oil
1 packet/1 oz. Hidden Valley® Seasoning & Salad Dressing Mix

Place potatoes in a gallon size Glad® food storage bag and add oil; seal bag. Toss to coat. Add seasoning & salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F. for 30 to 35 minutes or until potatoes are brown and crisp.

Makes 4-6 servings.

Slow Cooker Baked Beans (Thanks for the recipe Karen!)

1 cup dry pinto beans, rinsed and drained
4 cups water
1/2 small onion, chopped
1 (8 oz) can tomato sauce
2 T brown sugar
1 T molasses
tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp dried mustard
4 slices of bacon, cooked and crumbled

Combine beans and water in slow cooker and cover. Cook on LOW for 8 hours or until soft. Drain liquid and add in the rest of the ingredients. Stir. Cover and cook on LOW for an additional 3 hours.  This is a great way to use those dried pinto beans that you have stored.


Makes 4-6 servings.

Enjoy!