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Barbecue Baked Beans
and macaroni salad with broccoli / watermelon

Active: 30 min Total: 50 min
Meatless barbecue baked beans are the star of this meal that is quintessentially summer.
Smarts: The noodles will soak up the creamy sauce used in the pasta salad, so wait to stir everything together until shortly before serving.


Barbecue Baked Beans:
  • Onions, medium - 1 , diced
  • Barbecue sauce - 1/2 cup
  • Stock, any type - 3 Tbsp (sub water)
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Liquid smoke (opt) - 1 tsp
  • Beans, navy (14 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Watermelon - 1 lb , cubes or wedges
Macaroni Salad with Broccoli:
  • Pasta, macaroni - 4 oz (sub any small pasta shape)
  • Bell peppers, red - 1/2 , finely diced
  • Shallots - 1 clove , diced
  • Broccoli florets - 8 oz , finely chopped
  • Garlic powder - 1/2 tsp
  • Mayonnaise - 2 Tbsp
  • Sour cream - 2 Tbsp (sub plain or Greek yogurt)
  • Mustard, Dijon - 2 tsp
  • Vinegar, apple cider - 2 tsp


  1. Pasta - Boil pasta according to package directions. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers / Shallots / Broccoli - Prep as directed. (Chop the ingredients for the pasta salad fairly small.) Store onions in one container. Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
  3. Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
  4. Make pasta salad dressing - Combine garlic powder, mayonnaise, sour cream, mustard, and vinegar (portion for pasta salad). (Can be done up to 5 days ahead)
  5. Make baked bean sauce - Combine barbecue sauce, stock, soy sauce, vinegar (portion for baked beans), and liquid smoke. (Can be done up to 5 days)
  6. Watermelon - Slice into wedges or cubes for serving.
  7. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C.
  2. Heat a skillet over medium heat. Add oil and then onions to heated oil. Saute onions until soft, 4 to 5 minutes. Pour baked bean sauce over onions. Add beans and stir everything to combine.
  3. Bring beans / sauce to a simmer and then transfer to heated oven. Bake until sauce is thick and sticky, 20 to 25 minutes.
  4. While beans are baking, combine pasta, bell peppers, shallots, and broccoli. Add pasta salad dressing and stir to combine. Season with some salt and pepper. Refrigerate until beans are done.
  5. Serve beans and pasta salad with watermelon on the side. Enjoy!



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