2 15-ounce cans great northern or navy beans, rinsed (see Note)
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.
Per serving :
8 g Fat;
1 g Sat;
2 g Mono;
45 mg Cholesterol;
66 g Carbohydrates;
28 g Protein;
14 g Fiber;
653 mg Sodium;
987 mg Potassium
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.