Baked Beans with Ground Beef
Summer Tomato, Onion & Cucumber Salad
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 lb lean ground beef
- 1 (15-oz) cans no-salt-added navy beans, rinsed
- 1 cup water
- ¾ cup ketchup
- ¼ cup molasses
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ cup chopped fresh chives, for garnish
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion and ground beef. Cook, stirring and crumbling beef with a wooden spoon until the onion has softened and the beef is no longer pink, about 5 minutes.
- Add beans, water, ketchup, molasses, mustard, garlic powder and salt; bring to a simmer. Reduce heat to medium and cook, stirring, until the mixture is bubbling and slightly thickened, 5 to 8 minutes. Garnish with chives, if desired. .
Side Dish Ingredients
- 3 Tbsp rice vinegar
- 1 Tbsp canola oil
- 1 tsp honey
- ½ tsp salt
- ½ tsp freshly ground pepper, or more to taste
- 2 medium cucumbers
- 4 medium tomatoes, cut into ½-inch wedges
- 1 Vidalia or other sweet onion, halved and very thinly sliced
- 2 Tbsp coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon
Side Dish Instructions
- Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
- Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds.
- Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.
- Let stand at room temperature for at least 30 minutes and up to 1 hour.
- Just before serving, add herbs and toss again.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
346
|
66
|
412
|
| Fat (g) | 10 | 3 | 13 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 41 | 10 | 51 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 525 | 204 | 729 |
EatingWell Meal Plan
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