Beans & Sausage - BBQ Baked

By BlueSchmoo

Eating Well Mag

Ingredients

• INGREDIENTS
• 1/2 cup prepared barbecue sauce – look for low sodium
• 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

Details

Servings 4

Preparation

Step 1

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.