Andy Marshall, who has grown the Puckett’s Grocery brand to five locations across Middle Tennessee since he bought the original Puckett’s in Leiper’s Fork, Tenn. 20 years ago, is sharing the recipe for one of his favorite side dishes in honor of the July 4 holiday.
Andy Marshall’s Baked Beans are a family staple, noted as the “best baked beans around” by his daughter, Claire Crowell.
Marshall says the secret is two tablespoons of Puckett’s Rib Rub, the same seasoning that’s used in the restaurant’s cherry wood-smoked baby back ribs and sold at Puckett’s locations and online at store.puckettsgro.com along with branded sauces, spices, marinades and rubs. Through July 4, anyone who purchases Puckett’s Rib Rub will also receive a limited-edition card printed with Marshall’s Baked Bean Recipe.
To learn more about Puckett’s, go to puckettsgro.com.
ANDY MARSHALL’S BAKED BEAN RECIPE (YIELD: 16 SERVINGS)
8 slices of uncooked bacon 2 tbs. yellow mustard
1 medium Vidalia Onion 2 tbs. ketchup
1 green pepper
1 red pepper
4 jars of B&M baked beans, original
2 tbs. yellow mustard
2 tbs. ketchup
1 tbs. Worcestershire sauce
1 tbs. maple syrup
2 tbs. Puckett’s Rib Rub
Preheat oven to 300°. Dice the bacon and cook in a Lodge cast iron skillet over medium heat. Dice the onions and peppers and sauté with the bacon until onions are translucent. Mix in other ingredients and bake uncovered for 45 minutes.