Barbecue Baked Beans
Dijon Potato Salad and Coleslaw
Ingredients
- 1 (15-oz) can navy beans, drained and rinsed
- ½ onion, chopped
- ½ bell pepper (any color), chopped
- 1 clove garlic, minced
- ¼ cup vegan barbecue sauce
- 2 Tbsp organic brown sugar
- 1 Tbsp molasses
- 1 Tbsp yellow mustard
Instructions
- Preheat oven to 350°F. Spray a 1-quart baking dish with cooking spray.
- Combine beans, onion, bell pepper, garlic, barbecue sauce, sugar, molasses, and mustard in prepared dish. Bake, uncovered, 1 hour or until sauce is thickened.
Side Dish Ingredients
- ¾ lb small red potatoes, quartered
- 2 Tbsp olive oil, divided
- 2 Tbsp vegan red wine vinegar, divided
- 1 tsp organic grainy Dijon mustard
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 green onions, chopped
- ⅛ tsp organic granulated sugar
- 2 cups tricolor coleslaw
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan; cook 15 minutes or until tender. Drain; cool.
- Whisk together 1 Tbsp oil, 1 Tbsp vinegar, mustard, and ¼ tsp each salt and pepper in a bowl. Add potatoes and onions; toss.
- Whisk together 1 Tbsp oil, 1 Tbsp vinegar, sugar, and ¼ tsp each salt and pepper in another bowl. Add coleslaw; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
266
|
175
|
441
|
| Fat (g) | 1 | 9 | 10 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 11 | 3 | 14 |
| Carb (g) | 55 | 21 | 76 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 546 | 459 | 1005 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
