Baked Beans & Pears with Quick Broccoli Slaw Salad

By courtneyepowell

A good cleaned-up replacement to the standard summertime burger sides!

Ingredients

• 2 T EVOO, divided
• 1/2 onion, chopped
• 1 15-oz can Navy Beans
• 1 Bosc pear, chopped
• 1/4 t ground dry mustard
• 1/4 t ground dried ginger
• 1 T raw honey
• 1 T balsamic vinegar
• 1/2 t sea salt, plus additional to taste, divided
• 2 c cooked barley
• 4 oz radish, grated
• 4 oz broccoli slaw
• 1 1/2 t red wine vinegar

Details

Servings 4

Preparation

Step 1

Preheat oven to 325. Rub a 9-in glass pie pan with 1 t oil and set aside.
In a medium saucepan, saute onion and 2 t oil over medium heat for 5 mins or until onion is translucent.
Drain beans over a bowl to catch the liquid, then combine drained beans with onions in a large bowl. Stir in pear, mustard, ginger, honey, balsamic vinegar, 1/2 t sea salt and 2 T reserved bean liquid. Spoon bean mixture into pie pan and cover with aluminum foil. Bake 45 mins.
About 5 mins before beans are done, add barley, daikon, broccoli slaw, red wine vinegar and remaining 1 T oil to a med bowl. Toss to combine and season with salt. Serve baked beans alongside broccoli salad.