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BBQ Baked Beans & Sausage

Source: © EatingWell Magazine
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 11/3 cups each
Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.
1/2 cup  prepared barbecue sauce (see Shopping Tip)
1/2 cup  water
2 tablespoons   tomato paste
1 tablespoon   molasses
1/8 teaspoon  salt
Freshly ground pepper  to taste
1 tablespoon   canola oil
1   medium onion, chopped
4 cups  chopped collard greens (about 10 ounces), tough stems removed
9 ounces   cooked chicken sausage links (about 3 links), halved lengthwise and sliced
2 15-ounce cans   great northern or navy beans, rinsed (see Note)

Shopping tip: Check the sodium of your favorite barbecue sauce—some can be quite high. This recipe was developed with a sauce containing 240 mg sodium per 2-tablespoon serving. Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans). Or, if you have the time, cook your own beans from scratch.
BBQ Baked Beans & Sausage Recipe at
Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.

Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.

Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Southern Side Dishes
 Hearty Favorite Sides: Baked Beans
Nutrition Facts per Serving
Yield:   4 servings, about 11/3 cups each
Calories: 444
Fat. Total: 8g
Protein: 28g
Carbohydrates, Total: 66g
Fat, Saturated: 1g
Fiber: 14g
Cholesterol: 45mg
Sodium: 653mg
% Cal. from Fat: 16%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Gail Reviewed: 06/25/2010
BBQ Baked Beans
This recipe was quick, easy and delicious. Perfect for a week night. I substituted spinach because that's what I had. It worked well.
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