These are two summer recipes to make over and over again.
For the cole slaw, pour 3/4 C. of buttermilk in a bowl with 1/2 C. sugar, 3/4 C. mayonnaise, 2T. canola oil, 2T. apple cider vinegar, 2 1/2 tsp. garlic powder, 1 T. toasted sesame oil (do not skip this!), 1 tsp. celery salt, 1 tsp. fresh black pepper, 1 T. celery seeds and 1 T. fresh lemon juice. Whisk this all together.
I used my food processor to grate my cabbage. You could use a hand grater to do this. Grate 1 medium onion and grate 2 carrots.
Mix it all together and refrigerate it. This is some fabulously flavorful slaw.
For the beans, start by partially cooking a package of thin sliced bacon. It will cook more in the oven so it does not have to be totally cooked.
Drain it on paper towels.
Dice 1 medium onion and 1 green pepper.
Saute' the vegetables in the remaining bacon grease.
Sprinkle them with salt and pepper.
Add 1 C. of BBQ sauce. I used homemade but you can use whatever you like. Add 1/2 C. brown sugar, 1/3 C. apple cider vinegar and 2 T. yellow mustard.
Add 1 large can of pork and beans, 1 small can of black beans and 2 cans of butter beans. You can use any combination of beans that you like.
With your claw, add 1 T. of hot sauce. What? You don't have a claw? Ha! You don't know what you are missing. My favorite hot sauce is Gator Hammock. It is packed with flavor.
Stir everything together and pour it into a pan.
Top with the bacon slices. Bake at 325 degrees for 2 hours.