Rebecca Firkser for Heyday: Apricot Glazed Bean Sloppy Joes with Celery Slaw

Ingredients

1 head celery 1 medium yellow or red onion ⅓ cup white distilled or white wine vinegar ¼ cup olive oil Kosher salt and freshly ground black pepper 1 (15-oz) can Apricot Glazed Baked Beans 3-4 hamburger buns, preferably with sesame seeds Mayonnaise and/or Dijon mustard (optional) Potato chips and/or kosher dill pickle spears, for serving

While lots of summer classics actually tend to involve quite a bit of sweating in the kitchen, these Apricot Bean Sloppies need barely 5 minutes of cook time—a real gift—and the rest comes together at room temperature. Here, Heyday’s Apricot Glazed Baked Beans play the role of the saucy ground beef mixture typically found between the bun of a sloppy joe. Pair the sweet-slanting beans with a crunchy-zingy celery slaw: this recipe makes enough for a handful on each joe, plus more for snacking on alongside. With one can of beans, this meal clocks in at about $10 for 3 or 4 servings, including potato chips (try some directly on the sandwich!) and a pickle—but as always, if you’re serving a hungrier crowd, heat up another can.

INSTRUCTIONS

Slice celery on a strong bias and place in a large bowl. Thinly slice the onion and add to the bowl. Toss with vinegar, olive oil, a big pinch of salt, and lots of black pepper. Set aside.
Heat the Apricot Glazed Baked Beans in a small saucepan over medium until warmed through, about 5 minutes. Meanwhile, toast the buns in a 350ºF oven or in a medium skillet over medium-high heat for about 5 minutes.
Spread each bun with mayonnaise and/or Dijon mustard if you’d like, then divide the beans between the buns. Top each with a few spoonfuls of celery slaw. Serve immediately, with remaining slaw, potato chips (try some on your sandwich!), and/or kosher dill pickle spears.