Barbecue Baked Beans
and macaroni salad with broccoli / watermelon

Name: Barbecue Baked Beans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 1/2 cup Barbecue sauce; 3 Tbsp Stock, any type (sub water); 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, apple cider; 1 tsp Liquid smoke (opt); 2 cans Beans, navy (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 lb Watermelon, cubes or wedges; 4 oz Pasta, macaroni (sub any small pasta shape); 1/2 Bell peppers, red, finely diced; 1 clove Shallots, diced; 8 oz Broccoli florets, finely chopped; 1/2 tsp Garlic powder; 2 Tbsp Mayonnaise; 2 Tbsp Sour cream (sub plain or Greek yogurt); 2 tsp Mustard, Dijon; 2 tsp Vinegar, apple cider

Active: 30 Total: 50

Original GF Paleo Vegetarian

Barbecue is an all-American classic, and in this meatless version, beans are the star. Pair them with home-style favorites for a dinner that's sure to please any time.
Smarts: The noodles will soak up the creamy sauce used in the pasta salad, so wait to stir everything together until shortly before serving.

Proteins

Beans, white/cannellini

Cuisines

American - Southern

Ingredients

Metric

Servings:

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:

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

Prep

Pasta - (If prepping right before cooking, get oven heating before continuing with prep.) Boil pasta according to package directions. (Can be done up to 5 days ahead)
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)
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)
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)
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)
Watermelon - Slice into wedges or cubes for serving.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
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.
Bring beans / sauce to a simmer and then transfer to heated oven. Bake until sauce is thick and sticky, 20 to 25 minutes.
While beans are cooking, combine pasta, bell peppers, shallots, and broccoli. Add dressing and stir to combine. Season with some salt and pepper. Refrigerate while beans finish cooking.
Serve beans and pasta salad with watermelon on the side. Enjoy!

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