The kale and coleslaw are pretty much staples, so I won’t bore you with those details.
For the baked beans: In a dutch oven, heat 1 tsp olive oil and saute 1 diced onion and 3 garlic cloves. Add 1 can tomato sauce, 1 TBL parsley, 1/4 cup white vinegar, 2 cans (drained and rinsed) white beans. Season with salt and pepper. Add some water if needed to cover. Bake covered at 350 for 1 hour or until the beans have absorbed most of the sauce.