Navy beans are baked with honey and whole grain mustard for that much-loved balance of sweet and tangy. Grilled scallions and kale salad provide the greens, finishing a rich but well-rounded meal! Cook, relax, and enjoy!

What you’ll need:
1 large yellow onion
2 cloves garlic
4 oz scallions
2 Tbsp whole grain mustard
1 Tbsp honey
1 15-oz can navy beans
8 oz chicken broth
4 Brooklyn Cured bratwurst
1 lemon
2 oz baby kale
olive oil
coarse salt
freshly ground black pepper

Equipment:
large ovenproof skillet
grill or grill pan

Recipe steps:

1. Prep ingredients
   Preheat oven to 400°F. Peel and finely chop onion and garlic. Rinse and drain beans. Trim root ends from scallions.

2. Start beans
   Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Add onion and garlic and season with ½ teaspoon each salt and pepper. Cook, stirring often, until softened and golden, about 5 minutes. Add mustard and honey and stir to combine.

3. Bake beans
   Add beans and chicken broth to skillet and stir to combine; season with ½ teaspoon each salt and pepper. Transfer skillet to the oven and bake until liquid is reduced and bubbly, 15–20 minutes.

4. Grill sausages and scallions
   Meanwhile, preheat grill or grill pan over medium-high. Add sausages and grill, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Lightly drizzle scallions with oil and season with salt and pepper. Add to grill and cook, turning occasionally, until lightly charred and tender, 3–4 minutes.

5. Dress kale
   Squeeze ½ of the lemon over the kale. Season with salt and pepper and drizzle with oil.

6. Serve
   Serve baked beans topped with kale salad, sausage, and scallions. Enjoy!

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