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
- Two 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.
Whisk the barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
Heat the oil in a large saucepan over medium heat. Add the onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3-5 minutes. Add the sausage and cook, stirring, until beginning to brown, about 3 minutes more.
Reduce the heat to medium-low; add the 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 Publisher. All rights reserved.
nutrition information per serving
444 calories; 8g total fat; 1g total saturated fat; 45mg cholesterol; 653mg sodium; 66g carbohydrates; 14g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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