Sides By The Pan Or Half Pan Recipe

Soak Beans

Rinse the dried beans and remove any debris. Place beans in a bowl and cover with 6 cups of water. Soak overnight or use the quick-soak method: bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse.

Cook Base

In a heavy Dutch oven over medium heat, cook diced bacon until fat renders and bacon is lightly browned, about 6–8 minutes. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer Beans

Add the soaked beans to the pot with 4 cups of fresh water, tomato sauce, brown sugar, molasses, apple cider vinegar, yellow mustard, salt and pepper. Stir to combine. Bring to a gentle simmer, reduce heat to low, cover partially, and cook until beans are tender and sauce has thickened, about 1.5–2 hours, stirring occasionally and adding water a little at a time if they get too dry.

Taste and adjust seasoning with additional salt, pepper, or a touch more vinegar or sugar for balance. Remove from heat and let rest 15 minutes before serving.

Prep Okra

Trim stems from fresh okra and slice into 1/2" rounds. Pat dry with paper towels to remove excess moisture.

Batter

Pour buttermilk into a shallow bowl. In a second bowl, whisk together flour, cornmeal, salt, black pepper and cayenne until evenly combined.

Coat and Fry

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches to avoid crowding, toss okra in buttermilk, then dredge in the flour/cornmeal mixture to coat. Shake off excess and carefully add to hot oil. Fry until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt.

Serve hot. Keep finished batches in a warm oven (200°F / 95°C) on a wire rack to maintain crispness if making ahead.

Cook Pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook elbow macaroni until very al dente (about 1–2 minutes less than package directions). Drain and set aside.

Make Cheese Sauce (Roux)

In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook 1–2 minutes to remove raw flour taste. Gradually whisk in the milk, bring to a simmer, and cook until slightly thickened, 4–5 minutes. Reduce heat to low and whisk in cream cheese (if using) until smooth. Add shredded cheddar and mozzarella in batches, stirring until melted and smooth. Stir in Dijon mustard, salt and pepper. Taste and adjust seasoning.

Combine and Bake

Fold the drained pasta into the cheese sauce until evenly coated. Transfer to a buttered half-sheet pan or half-size baking pan. Melt remaining 2 tablespoons butter and mix with bread crumbs; sprinkle evenly over the top (optional). Bake uncovered 20–25 minutes until bubbly and golden on top. Let rest 10 minutes before serving.

Cook Potatoes and Eggs

Place cut potatoes in a large pot, cover with cold water and add 1 tsp salt. Bring to a boil and cook until potatoes are fork-tender, about 10–12 minutes. In a separate small pot, place eggs in cold water, bring to a boil, then remove from heat and let stand 9–10 minutes for hard-boiled yolks. Transfer eggs to an ice bath, peel and chop when cool.

Dress and Combine

Drain potatoes and spread on a tray to cool slightly (or cool briefly in ice water for quicker chilling, then drain well). In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, salt and pepper. Add chopped celery, green onions, chopped eggs and warm (or cooled) potatoes. Gently fold until combined, taking care not to over-mash potatoes. Adjust seasoning to taste. Chill at least 1 hour before serving to allow flavors to meld.

Shred Vegetables

Finely shred the cabbage (or use a mandoline/shredder) and shred the carrots. Place both in a large bowl and toss to combine.

Make Dressing & Toss

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, black pepper and celery seed (if using) until smooth. Pour dressing over shredded cabbage and carrots and toss until evenly coated. Taste and adjust sugar, salt or vinegar as needed.

Refrigerate at least 30 minutes before serving to let flavors meld. Toss again briefly just before serving.