BBQ Cannellini Beans with Pork Sausage & Creamy Napa Cabbage Coleslaw

Directions

1. Preheat the oven to 450°F and arrange the sausages on a baking sheet.
2. In a medium bowl, whisk together minced garlic, yogurt, mayo, vinegar, Dijon, sugar, and the listed spices to form a dressing.
3. Roast the sausages in the oven until golden and cooked through, flipping once, about 15–18 minutes.
4. While the sausages cook, rinse and drain the cannellini beans to prepare for the skillet.
5. Prepare the slaw by shredding the napa cabbage and tossing it with the dressing, then grate the carrot and fold it in; set aside.
6. Mince additional garlic and finely dice the onion, then warm a skillet over medium-high heat and add oil; sauté garlic and onion until they begin to soften, about 5 minutes.
7. In a small bowl, combine water, ketchup, vinegar, sugar, Worcestershire, Dijon, and spices to make a BBQ sauce.
8. Add the beans to the skillet, pour in the BBQ sauce, and simmer until the liquid thickens to a saucy consistency, about 5 minutes.
9. Transfer the sausages to a cutting board, slice into rounds, and stir them into the bean mixture; remove from heat.
10. To serve, divide the slaw and the bean-sausage mixture onto plates and enjoy.