Barbecue Baskets With Cowboy Beans
- Makes 6 Servings
- Total Time:
- 35 minutes
- Active Time:
- 35 minutes
-- Prepare barbecue baskets and begin to bake - 10 minutes
-- Prepare beans; serve - 25 minutes
1 (10-ct) can buttermilk biscuits (9-12 oz)
1 (12-oz) container cooked shredded chicken (or pork)
3/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese
-- Preheat oven to 400°F. Coat 10 cups of a 12-cup muffin pan with spray.
1. Place each biscuit in one muffin cup. Press each biscuit down into bottom until about 1/4-inch thick, then press up side of cup to form the crust.
2. Break chicken apart (done easily with finger tips) and combine with barbecue sauce. Divide chicken evenly into biscuits; top each with cheese. Bake 20-25 minutes or until edges are golden and meat is thoroughly heated. Serve.
1 (15-oz) can pork and beans (undrained)
1 (15-oz) can black beans (drained)
1/4 cup barbecue sauce
2 tablespoons light brown sugar
2 tablespoons cooked bacon pieces
1 teaspoon mustard
1. Combine all ingredients in medium saucepan on medium heat.
2. Cook and stir 10-15 minutes or until thoroughly heated. Reduce heat to lowest setting until ready to serve.
-- Complete your meal with cole slaw, fresh pineapple rings, and cookies for dessert.
-- Running short on time? Heat the shredded meat with your favorite barbecue sauce and serve on Publix Bakery rolls.
CALORIES (per 1/6 recipe) 330kcal; FAT 13g; CHOL 50mg; SODIUM 1350mg; CARB 36g; FIBER 1g; PROTEIN 17g; VIT A 2%; VIT C 0%; CALC 6%; IRON 8%
CALORIES (per 1/6 recipe) 160kcal; FAT 2g; CHOL 5mg; SODIUM 600mg; CARB 29g; FIBER 5g; PROTEIN 7g; VIT A 0%; VIT C 4%; CALC 6%; IRON 10%