Baked Beans with Ground Beef

Summer Tomato, Onion & Cucumber Salad
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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

  1. 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.
  2. 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

  1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
  2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds.
  3. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.
  4. Let stand at room temperature for at least 30 minutes and up to 1 hour.
  5. 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

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