[Build] - 1142243 / Bush's Beans: Summer of Beans

A Season SAVOR

Make this summer as delicious as ever with help from Bush’s Baked Beans, a key player in a series of easy, all-star recipes.

Summer Meals Easy Living

Take a dive into a collection of flavorful dishes that’ll elevate your summer (and taste buds!) to the next level.

PRESENTED BY

Get Baked Beans

EXPLORE THESE BEAUTIFUL BEAN PRODUCTS

ORIGINAL BAKED BEANS

See Those Beans

Spicy Breakfast Beans Toast

Baked beans on toast, but make it spicy! This toast has spicy harissa caramelized onions, Bush's Brown Sugar Hickory Baked Beans, and a perfectly poached egg.

Download the Tasty app to use the Meal Plan tool, and make your next week of cooking easier than ever.

FOR

WEEK 1

CLICK TO VIEW RECIPE

BROWN SUGAR HICKORY BAKED BEANS

PRODUCTS FEATURED IN RECIPE

• 1 tablespoon olive oil • 1 large yellow onion, thinly sliced • 1 garlic clove, thinly sliced • ¼ teaspoon kosher salt • 1 teaspoon harissa

HARISSA ONIONS

INGREDIENTS

Baked beans on toast, but make it spicy! Onions that have been caramelized in spicy harissa paste and piled on toast make the base, then it is topped with a generous serving of Bush’s Brown Sugar Hickory Baked Beans, and a perfectly poached egg.

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

WEEK 2

WEEK 3

All the flavors of a bacon, lettuce, tomato, and avocado sandwich but on a smoky, grilled hot dog. Best eaten with Bush’s Brown Sugar Hickory Baked Beans on the side!

BLTA Hot Dogs

CLICK TO VIEW RECIPE

Served with Bush’s Original Baked Beans on the side, this fish sandwich is an epic tower of golden crispy mahi mahi, lemony aioli, and a crunchy slaw.

Crispy Fried Fish Sandwich

CLICK TO VIEW RECIPE

GET THE APP

THOSE

BACK TO RECIPES

The beautiful bean™ that started it all.

See Those Beans

For a hint of savory flavor in your subtly sweet beans.

Brown Sugar Hickory

See Those Beans

Same great taste, no added sugar

ZERO SUGAR ADDED BAKED BEANS

See Those Beans

The Bolder Side of Baked Beans.

GRILLIN'

See Those Beans

Your best chili ever awaits.

CHILI & STARTERS

See Those Beans

Add zhuzh in a zip.

SIDEKICKS SEASONED BEANS

SAVOR

A Season

WEEK 3

WEEK 2

WEEK 1

Spicy Breakfast Beans Toast

Serves: 4

• 4 large eggs • 4 thick slices sourdough bread, toasted • 1 16-ounce can Bush’s Brown Sugar Hickory Baked Beans, warmed on the stovetop • 1 tablespoon finely chopped fresh chives • Kosher salt, to taste • Freshly ground black pepper, to taste

FOR SERVING

Shop These Beans

THIS

Let s Get Cookin

Make the harissa onions: Heat the olive oil in a medium skillet over medium-low heat. Add the onion and garlic and cook for 5–8 minutes, until the onion is browned and verysoft. Add the salt and harissa and cook for an additional minute, until fragrant and well-combined. Remove the pan from the heat. Fill a large saucepan with water and bring to a boil over medium-high heat, then reduce to medium-low heat to maintain a simmer. Crack each egg into its own ramekin. Use a spoon to stir the water to create a whirlpool, then drop the eggs into the center, one by one. Poach the eggs for 4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to transfer the eggs to a paper towel-lined plate to drain. Top the toasted bread with the harissa onions and warm Bush’s® Brown Sugar Hickory Baked Beans. Top each portion with a poached egg, then sprinkle with the chives and salt and pepper to taste. Enjoy!

Preparation

COOKING INSTRUCTIONS

1. 2. 3. 4.

1. 2. 3. 4. 5. 6. 7.

Preheat the grill to medium or 400°F (200°C). Wrap a strip of bacon around each hot dog, securing the ends with toothpicks, if needed. Place the hot dogs on the grill grates, close the lid, and cook, turning frequently, until the bacon is cooked through and browned on all sides, about 12 minutes. Cut the tomatoes in half lengthwise, then slice into thin half-moons. Slice the avocado in half lengthwise, remove the pit, scoop the flesh out of the peel, then slice into thin half-moons. Brush the inside of the hot dog buns with olive oil, then place face-down on the grill grates alongside the hot dogs and toast until golden brown, 3–4 minutes. Spread the inside of each toasted bun with 1 tablespoon of mayonnaise, then place a romaine leaf inside the bun. Layer a quarter of the tomatoes on one side of each bun and a quarter of the avocado on the other side, then place a bacon-wrapped hot dog in the center. Serve the BLTA hot dogs Bush’s Original Baked Beans alongside. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

Shop These Beans

ORIGINAL BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

• 4 hot dogs • 4 strips of bacon • 2 medium tomatoes • 1 large avocado • 4 romaine lettuce leaves, trimmed to hot dog bun length • 4 hot dog buns • ¼ cup mayonnaise • Olive oil, for grilling • Bush’s Original Baked Beans, warmed, for serving

Serves: 4

INGREDIENTS

Picture all the flavors of a bacon, lettuce, tomato, and avocado sandwich, but on a hot dog. This dog is smoky and grilled to perfection, and is best eaten with Bush’s Brown Sugar Hickory Baked Beans on the side.

BLTA HOT DOGS

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

1. 2. 3. 4. 5. 6. 7. 8. 9.

Make the slaw: Add the vinegar, mayonnaise, salt, sugar, garlic powder, and black pepper to a medium bowl and whisk to combine. Add the cabbage and carrot and toss to coat in the dressing. Cover and refrigerate until ready to use. Make the aioli: Add the mayonnaise, lemon zest, lemon juice, and garlic to a small bowl and whisk to combine. Cover and refrigerate until ready to use. Make the crispy fish: Add the canola oil to a Dutch oven or high-walled pan and heat over medium to medium-low heat until the temperature reaches 325°F (160°C). Pat the mahi mahi filets dry, then season on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Add the eggs to a shallow dish and beat to combine. In a separate shallow dish, combine the panko bread crumbs, remaining teaspoon of salt, remaining ½ teaspoon of black pepper, the onion powder, garlic powder, and paprika. Coat each mahi mahi filet in the eggs, then in the panko mixture. Place on a tray or baking sheet. Working in batches of 2 filets at a time, fry the fish for 5-8 minutes, until the breading is golden brown and the fish is opaque and flaky. Transfer to a paper towel-lined plate to drain. Assemble the sandwiches: Spread some of the aioli onto the toasted brioche buns, then place a few slices of avocado onto the bottom buns. Add a piece of fried fish to each bottom bun and top with slaw and the top buns. Serve the fish sandwiches with Bush’s® Original Baked Beans alongside. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

• 6 brioche buns, toasted • 2 avocados, pitted and thinly sliced • 1 28-ounce can Bush’s Original Baked Beans, warmed on the stovetop

FOR SERVING

• 2 tablespoons white wine vinegar • 2 tablespoons mayonnaise • ½ teaspoon kosher salt • 1 tablespoon sugar • ½ teaspoon garlic powder • ¼ teaspoon freshly ground black pepper • 2 cups finely shredded green cabbage • 1 medium carrot, shredded

SLAW

Serves: 6

INGREDIENTS

Served with Bush’s Original Baked Beans on the side, this fish sandwich is an epic tower of golden crispy mahi mahi, lemony aioli, and a crunchy slaw.

Crispy Fried Fish Sandwiches

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

HARISSA ONIONS

Shop These Beans

ORIGINAL BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

• ½ cup mayonnaise • Zest of ½ lemon • 1 tablespoon lemon juice • 1 small garlic clove, minced

AIOLI

• 4 cups canola oil • 6 6-ounce mahi mahi filets, skin removed • 2 teaspoons kosher salt, divided • 1½ teaspoons freshly ground black pepper, divided • 2 large eggs • 2 cups panko bread crumbs • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1 teaspoon paprika

Crispy Fish

Pork and pineapple will get cooked together in the Instant Pot for a quick version of pulled pork before being piled on slider rolls with a tangle of fresh toppings. Bush’s Brown Sugar Hickory Baked Beans are the perfect complement to these mini sandwiches.

Pulled Pork Sliders

CLICK TO VIEW RECIPE

Not your average pot pie! This one is stuffed with Bush’s Original Baked Beans, savory sausage, and bright veggies, then topped with easy homemade cheddar scallion biscuits.

Baked Bean Pot Pie

CLICK TO VIEW RECIPE

Easy, marinated shrimp are threaded onto skewers with cubes of ripe mango, then quickly seared on the grill for a smoky touch. Paired with Bush’s Zero Sugar Added Baked Beans, this is a super fast meal for hot summer days.

and

Shrimp Mango Skewers

CLICK TO VIEW RECIPE

These sweet potatoes are baked in their jackets until the skin is crisp, then split open and loaded with Bush’s Original Baked Beans, shredded chicken, gooey cheese, tomatoes, avocado, sour cream, cilantro, and more.

Southwestern Baked Bean Sweet Potatoes

CLICK TO VIEW RECIPE

Shepherd’s pie gets a makeover with Bush’s Zero Sugar Added Baked Beans andground turkey, plus a delicious mashed cauliflower topping.

Baked Bean Shepherd’s Pie

CLICK TO VIEW RECIPE

This bison burger is a blast of flavors! Stuffed with blue cheese and seasoned with tangy balsamic vinaigrette, it’s the perfect burger for backyard grilling season and pairs excellently with Bush’s Zero Sugar Added Baked Beans.

Balsamic & Blue Cheese Bison Burger

CLICK TO VIEW RECIPE

1. 2. 3. 4. 5. 6. 7.

Make the marinade/sauce: Add the garlic, ginger, orange zest and juice, lime juice, soy sauce, olive oil, salt, chili powder, cayenne, paprika, and black pepper to a blender and blend on high speed until smooth, about 45 seconds. Season with more salt to taste, if needed. Add the cilantro leaves and pulse until finely chopped and well-distributed. Add the shrimp to a medium bowl and pour half of the sauce over. Stir until the shrimp are well-coated, then cover and marinate in the refrigerator for 3-4 hours. Cover the remaining sauce and refrigerate until ready to serve. Preheat the grill to medium-high heat. Remove the marinated shrimp from the bowl and discard the marinade. Thread a piece of red pepper, a piece of orange pepper, a piece of mango, and a marinated shrimp onto a skewer. Repeat to fill the skewer, finishing with a piece of red or orange bell pepper to secure the ingredients. Continue with the remaining skewers; each should have 2 shrimp. Brush the skewers lightly with the olive oil, then place on the grill grates. Close the lid and cook for 3-4 minutes per side, until the shrimp are cooked through and slightly charred on the outside. Garnish the skewers with the chopped cilantro and serve with reserved sauce and Bush’s Zero Sugar Added Baked Beans alongside. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

Shop These Beans

ZERO SUGAR ADDED BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

• 2 large garlic cloves • 1 1-inch piece of fresh ginger • Zest of 1 orange • ½ cup orange juice • Juice of 3 limes • 3 tablespoons soy sauce • 2 tablespoons olive oil • ½ teaspoon kosher salt, plus more to taste • ½ teaspoon chili powder • ¼ teaspoon cayenne • ¼ teaspoon smoked paprika • Pinch of freshly ground black pepper • ½ cup loosely packed fresh cilantro leaves

Marinade / Sauce

MAkes: 10 Skewers

INGREDIENTS

AND

SHRIMP MANGO SKEWERS

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Preheat the oven to 375°F (190°C). Make the filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion, bell pepper, and carrot and cook until softened, about 5 minutes. Add the garlic, salt, and black pepper and cook for another minute, until the garlic is fragrant. Add the sausage, breaking into small pieces with a wooden spoon. Cook until browned, 5–7 minutes. Stir in the mustard powder, paprika, crushed tomatoes, and Bush’s Original Baked Beans. Remove the pan from the heat and transfer the bean filling to an 8-inch square baking dish. Make the biscuit dough: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and garlic powder. Cut the butter into the dry ingredients with a pastry cutter or two forks until broken down into pea-sized pieces. Gently stir in the cheddar cheese and scallions with a rubber spatula. Slowly pour in the buttermilk and gently stir until the dough just comes together. Divide the biscuit dough into 9 portions and shape each into a disc. Arrange the biscuits on top of the bean filling. Bake the pot pie for 35–40 minutes, or until the biscuits are golden brown and the fillingis hot and bubbling. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

Shop These Beans

ORIGINAL BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

• 1 tablespoon olive oil • 1 cup diced sweet onion • 1 cup diced red bell pepper • ½ cup diced carrot • 2 garlic cloves, minced • ½ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 1 pound mild sausage • ¼ teaspoon mustard powder • ½ teaspoon paprika • 1 14.5-ounce can crushed tomatoes • 1 16-ounce can Bush’s Original Baked Beans

FILLING

Serves: 6-8

INGREDIENTS

Not your average pot pie! This one is stuffed with Bush’s Original Baked Beans, savory sausage, and bright veggies, then topped with easy homemade cheddar scallion biscuits.

Baked Bean Pot Pie

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

1. 2. 3. 4. 5. 6.

In a small bowl, combine the cumin, paprika, garlic powder, salt, and black pepper. Sprinkle the seasoning mix over the pork shoulder, covering all sides. Set the Instant Pot to Sauté, then add the grapeseed oil and heat until shimmering. Sear the pork shoulder on all sides until golden brown, 2–3 minutes per side. Remove the pork shoulder from the pot. Add the yellow onion to the Instant Pot and sauté until tender, about 3 minutes. Return the pork shoulder to the pot, then add the apple juice, apple cider vinegar, and pineapple chunks and juice. Season with salt and pepper. Secure the lid and press Cancel, then select Manual and set to Pressure Cook on High for 2½ hours, or until the meat is tender enough to break apart easily. Let the pressure release naturally for 25–30 minutes. Meanwhile, make the slaw: In a large bowl, toss together the red cabbage, red onion, jalapeño, pineapple matchsticks, mayonnaise, apple cider vinegar, sugar, and salt and pepper to taste until well-combined. Set aside until ready to serve. Transfer the pork shoulder from the Instant Pot to a cutting board and shred with two forks, discarding any large pieces of fat or sinew. Assemble the pulled pork sliders: Add the pulled pork to slider buns and top with barbecue sauce and slaw. Serve immediately with Bush’s Brown Sugar Hickory Baked Beans alongside. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

Shop These Beans

BROWN SUGAR HICKORY BAKED BEAN

THIS

PRODUCTS FEATURED IN RECIPE

• Hawaiian slider buns • Barbecue sauce of choice • Bush’s Brown Sugar Hickory Baked Beans, warmed, for serving

Assembly

• 2 cups finely shredded red cabbage • ½ cup thinly sliced red onion 1 small jalapeño, seeded and diced ½ cup pineapple, cut into matchsticks 2 tablespoons mayonnaise ¼ cup apple cider vinegar 2 tablespoons granulated sugar Kosher salt, to taste Freshly ground black pepper, to taste

SLAW

• 2 tablespoons ground cumin • 2 tablespoons paprika • 2 tablespoons garlic powder • 2 tablespoons kosher salt, plus more to taste • 2 tablespoons freshly ground black pepper, plus more to taste • 4 pounds boneless pork shoulder • 2 tablespoons grapeseed oil • 1 medium yellow onion, thinly sliced • 1½ cups apple juice • ¼ cup apple cider vinegar • 2 cups canned pineapple chunks, with juice

MAIN

Serves: 4-6

INGREDIENTS

Pineapple Pulled Pork Sliders

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

1. 2. 3. 4. 5. 6.

Preheat the grill to 400°F (200°C). In a medium bowl, combine the ground bison, balsamic vinegar, salt, and pepper. Dividethe meat into 4 equal portions. Flatten each portion of meat into a patty and place a blue cheese ball in the center. Rollthe meat around the cheese to fully encase, then flatten into patties again. Make the balsamic mayonnaise: In a small bowl, whisk together the mayonnaise,balsamic vinegar, salt, and pepper. Set aside until ready to use. Place the burger patties on the grill grates and cook for 3 minutes per side, or until fullycooked through. Assemble the burgers: Place a patty on each bottom bun and top with arugula andpickled red onions. Spread the balsamic mayonnaise on the top buns, then close theburgers. Serve with Bush’s® Zero Sugar Added Baked Beans alongside. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

Shop These Beans

BROWN SUGAR HICKORY BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

• 3 tablespoons mayonnaise • 2 teaspoons balsamic vinegar • ¼ teaspoon kosher salt • ½ teaspoon freshly ground black pepper

Balsamic Mayonnaise

• 1½ pounds ground bison • 2 tablespoons balsamic vinegar • 2 teaspoons kosher salt • 2 teaspoons freshly ground black pepper • 6 tablespoons firm blue cheese, divided into 4 portions and rolled into balls

Main

Serves: 4

INGREDIENTS

Balsamic & Blue Cheese Bison Burger

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil over medium-high heat. Add the cauliflower to the boiling water, cover, and cook for 10 minutes, or until the cauliflower is very tender, but not mushy. Drain the cauliflower, then transfer to a blender or food processor while still hot. Add the butter, garlic powder, and Parmesan to the blender with the cauliflower. Blend on medium high speed, adding the half-and-half a little at a time and stopping to scrape down the sides as needed, until the mash is smooth and fluffy, but not liquidy. It should be soft, but retain its shape when spooned out. You may not need all of the half-and-half. Set aside until ready to use. Make the filling: Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and beginning to caramelize, 3–4 minutes. Add the ground turkey and cook until browned, then add the garlic and sauté for another minute, until fragrant. Stir in the flour, then the tomato paste, until well-distributed. Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil for 2 minutes, until the wine begins to reduce and thicken. Add the carrots, peas, and corn, stirring to combine. Then, add the thyme, sage, Bush’s Zero Sugar Added Baked Beans, chicken broth, salt, and pepper and stir to combine. Bring to a simmer and cook for 4–5 minutes, until the sauce reduces slightly and thickens. Smooth the top of the filling with a spatula or spoon, then cover evenly with the cauliflower mash, smoothing in an even layer and then using a fork to gently score the whole surface with ridges. Sprinkle with the paprika. Place the cast iron pan on a large baking dish to catch any drips, then bake for 35 minutes, or until the top is golden brown. If you prefer a darker brown top, broil on high for 3–4 minutes, watching carefully to avoid burning. Let the shepherd’s pie rest for 15 minutes to cool slightly, then serve garnished with parsley. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

• ½ teaspoon kosher salt, plus more for boiling • 2 pounds cauliflower florets (from about 2 medium heads) • 2 tablespoons unsalted butter • ½ teaspoon garlic powder • ¼ cup grated Parmesan cheese • ½ cup half-and-half, or less for texture

Cauliflower Mash

Serves: 6

INGREDIENTS

Shepherd’s pie gets a makeover with Bush’s Zero Sugar Added Baked Beans and ground turkey, plus a delicious mashed cauliflower topping.

Baked Bean Shepherd’s Pie

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil over medium heat and cook for 20–25 minutes, or until nearly tender, but not all the wayc ooked through. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Transfer the sweet potatoes to the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black pepper. Bake the sweet potatoes for 10–12 minutes, or fully cooked through and the skin is slightly crispy. Remove from the oven. Meanwhile make the filling: In a large bowl, toss together the corn, bell pepper, tomato, cilantro, red onion, chicken, and Bush’s Original Baked Beans until well-combined. Season with salt and pepper to taste. Set aside until ready to use. Turn the broiler on high. Cut an opening lengthwise down the center of each sweet potato. Stuff the potatoes with the filling, dividing evenly. Top with Monterey Jack cheese. Broil the stuffed sweet potatoes until the cheese is melted and golden brown, 2–3 minutes. Garnish each sweet potato with diced avocado, a dollop of sour cream, and more cilantro. Serve warm. Enjoy!

Preparation

COOKING INSTRUCTIONS

Let s Get Cookin

Shop These Beans

ORIGINAL BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

• 6 medium sweet potatoes, scrubbed • 3 tablespoons olive oil • 1 tablespoon kosher salt, plus more to taste • 1 tablespoon freshly ground black pepper, plus more to taste • 1 cup canned corn • ½ green bell pepper, small diced • 1 Roma tomato, small diced • ¼ cup chopped fresh cilantro, plus more for garnish • ¼ medium red onion, diced • 1½ cups shredded rotisserie chicken • 1 15-ounce can Bush’s Original Baked Beans • Shredded Monterey Jack cheese, for topping • Diced avocado, for serving • Sour cream, for serving

MAIN

Serves: 6

INGREDIENTS

Southwestern Baked Bean Sweet Potatoes

PAID CONTENT FOR

This content was created on behalf of the advertiser by Snyder’s of Hanover® and Tasty

Pineapple

• 20 medium or large raw tail-on shrimp, peeled and deveined • 1 large red bell pepper, seeded and cut into 2-inch pieces • 1 large orange bell pepper, seeded and cut into 2-inch pieces • 2 large, ripe mangos, peeled and pitted, cut into 2-inch cubes • 2 tablespoons olive oil

Skewers

• 2 tablespoons chopped fresh cilantro • Bush’s Zero Sugar Added Baked Beans, warmed, for serving

FOR SERVING

• 10 10-inch wooden skewers, soaked in warm water for 30 minutes

Special EQuipment

• 2 cups all-purpose flour • ½ teaspoon sugar • 1 tablespoon baking powder • 1 teaspoon kosher salt • ½ teaspoon garlic powder • 8 tablespoons unsalted butter, cubed • 1 cup shredded sharp cheddar cheese • ½ cup thinly sliced scallions • ¾ cup buttermilk

Cheddar Scallion Biscuits

• 4 brioche hamburger buns, lightly toasted • Arugula, to taste • Pickled red onions, to taste • Bush’s Zero Sugar Added Baked Beans, warmed, for serving

Assembly

Shop These Beans

ORIGINAL BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

Shop These Beans

ZERO SUGAR ADDED BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

• 2 tablespoons olive oil • 1 large yellow onion, diced • 1 pound ground turkey • 2 garlic cloves, minced • 2 tablespoons all-purpose flour • 2 tablespoons tomato paste • ½ cup red wine • 2 medium carrots, diced • 1 cup frozen peas • ½ cup frozen corn • 1 teaspoon fresh thyme leaves • 1 teaspoon minced fresh sage or rosemary leaves • 1 28-ounce can of Bush’s Zero Sugar Added Baked Beans • ¾ cup chicken broth • ½ teaspoon kosher salt, plus more to taste • ¼ teaspoon freshly ground black pepper, plus more to taste • ¼ teaspoon paprika • 1 tablespoon chopped fresh parsley, for garnish

Filling

Shop These Beans

ZERO SUGAR ADDED BAKED BEANS

THIS

PRODUCTS FEATURED IN RECIPE

WEEK 2

WEEK 1

Summer Meals Easy Living

TAP TO VIEW RECIPE