Navy beans with bacon, brown sugar, and mustard come together fast in one skillet with a bit of sausage and greens. This is the kind of no-fuss weeknight dinner that leans on a good pantry staple and gets you fed without fuss.

Serves 2. 25 minutes, 12 at the stove.

About 1130 calories a serving, 48 g protein, 165 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a ten-inch skillet over medium-high heat. Slice 6 ounces of smoked sausage into half-moons and cook them until the edges brown, about four minutes, stirring once. While the sausage cooks, dice 1 small onion.4 min
2. Add the onion and 1 minced garlic clove to the pan and cook until the onion softens, about three minutes, stirring often.3 min
3. Pour in one 15-ounce can of Bush's baked beans with their liquid and stir to combine. Simmer until heated through and the flavors marry, about six to eight minutes, tasting and seasoning with salt and pepper as you go.7 min

Note Swap the smoked sausage for kielbasa or sliced ham. Leftovers keep for three days and reheat well on the stove or in the microwave. Serve with cornbread, pickled vegetables, or a side salad to round the meal out.