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Baked Beans with Coleslaw - I Forgot Salt!
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Print Recipe

Baked Beans with Coleslaw

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 368kcal

Ingredients

Baked Beans

  • 15 oz pinto beans 1 can
  • 15 oz dark red kidney beans 1 can
  • 15 oz fire-roasted tomatoes 1 can
  • 2 large carrots
  • 2 medium onions
  • 2 bell peppers
  • 2 cups BBQ sauce
  • 2 tbsp garlic minced
  • 2 tsp chili powder
  • 1 tsp mustard powder
  • 1 tsp paprika
  • 1/2 tsp salt

Coleslaw

  • 2 cups green cabbage shredded
  • 2 cups purple cabbage shredded
  • 1 cup carrot shredded/matchsticks
  • 1/4 cup mayonnaise
  • 2 tbsp plain yogurt
  • 2 tbsp dill pickle juice
  • 1 tbsp cider vinegar
  • 1 tsp dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp mustard powder

Instructions

Baked Beans

  • Preheat oven to 350F.
  • Roughly chop onions, carrots, bell peppers; mince garlic.
  • Add chopped vegetables, garlic, tomatoes, and spices to a casserole dish. Stir to combine and coat. Bake for 20mins.
  • Remove from oven and add beans and BBQ sauce. Stir to combine and coat. Return to oven and bake for an additional 40mins.

Coleslaw

  • Shred vegetables and set aside. Combine remaining ingredients in a small bowl and stir to incorporate.
  • Add vegetables and dressing to a large mixing bowl and toss to coat.