BBQ Baked Beans & Sausage

BBQ Baked Beans & Sausage

32 Reviews
From: EatingWell Magazine, July/August 2008

Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.

Ingredients 4 servings

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  • 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)

Preparation

  • Active

  • Ready In

  1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
  2. 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.
  3. 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.
  • 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.

Nutrition information

  • Serving size: about 1 1/3 cups
  • Per serving: 477 calories; 9 g fat(1 g sat); 14 g fiber; 74 g carbohydrates; 28 g protein; 239 mcg folate; 45 mg cholesterol; 21 g sugars; 7 g added sugars; 2008 IU vitamin A; 20 mg vitamin C; 237 mg calcium; 5 mg iron; 1658 mg sodium; 1156 mg potassium
  • Nutrition Bonus: Folate (61% daily value), Vitamin A (50% dv), Vitamin C (35% dv), Magnesium (33% dv), Potassium (28% dv), Iron (24% dv), Calcium (20% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 2 vegetable, 1 lean meat, 2 plant-based protein

Reviews 32

August 12, 2015
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By: haffastrider
Great flavor, easy to make We substituted the collard greens for spinach. It was so easy and very tasty. I never understand the people who have to moan about sodium, or sugar, or carbohydrates or whatever. Either adjust the recipe or don't use it. I am a type 2 diabetic, and can use this recipe quite well. It didn't raise my sugars because I also exercise. Anyway, quite a nice recipe that could be easily altered to fit one's dietary needs. Pros: Easy, tasty, healthy Cons: My family hates collard greens
August 11, 2015
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By: EatingWell User
Sounds delicious. I am definitely going to try this , I love baked beans and it sounds delicious. AND it DOES seem pretty healthy to me. Molasses is good for you and there's only one Tablespoon in whole recipe. Plus as another reader suggested Stubbs BBQ sauce is much lower in sugar and sodium, plus it tastes better! As with all things one needs to watch out for themselves and learn to read, read, READ labels. Lite is just a word used to sell things it has NO meaning, Light means it is reduced calories (not necessarily carbs or sodium) over the brands original recipe and HEALTHY is determined by your overall diet and exercise, not just one recipe.
August 04, 2015
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By: EatingWell User
Baked White Beans and Sausage. Nice recipe.....I like canned Cannellini Beans. I used Spinach in place of any other leafy greens. I think I might try Escarole next time. Also store bought BBQ sauce is so unhealthy. I always make my own. There are many recipes to follow on the internet. Be careful of the addition of salt and sugars. I also added shredded carrots to make a whole meal even better. Bon appetite Pros: This is a wonderful picnic dish, or for a regular meal, any time of the week. Cons: For a healthier meal, I used Honey in place of Molasses.
September 15, 2014
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By: Ann Marie Natal
My husband loved it! My husband loved these. If you like sweet and saucy bean recipes, then this is right up your alley. Didn't have the collard greens so I had to substitute Kale in the video demonstration. I also lacked molasses so I substituted with equal parts maple syrup. This was easy to make and made a great side dish to our dinner entree.
September 18, 2013
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By: EatingWell User
Delicious collard greens recipe I like the collard greens with this and would probably like spinach too but since I liked it with the collards I'll continue to use that. I didnt add the molasses either since there was some already in the BBQ sauce I used. Someone suggested Kraft Light but check your ingredients. Just because it says light doesnt mean its healthy. I use Stubbs Original. Compared to Kraft it does not have any sucralose or preservitives and as a bonus, less sodium. Pros: easy Cons: quick
July 14, 2013
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By: EatingWell User
Really Delicious I also used spinach instead of collard greens. Really good. I left the molasses out since I'm diabetic and didn't want that sugar. As for the sauce, I used the original blend of the Stubbs All-Natural. It only has 4-5g of sugar compared to 9g+ from Kraft. Very tasty. Pros: Easy to make, great flavor
June 24, 2013
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By: blesdchile
A hit at our house I substituted spinach for collards and it was great. It tasted even better the next day. You can't beat this for a quick meal without all of the muss and fuss. I have a few picky eaters in my family and they all enjoyed it. Pros: Easy to make, economical, great flavor
May 10, 2013
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By: EatingWell User
I only used one can of beans bc I was making it for one person for the week just seemed like a lot of beans but I shluld have cut down on the bbq sauce as well. It just didnt seem so healthy to me since we are using bbq sauce in it but it was tasty Pros: Tasty beans onions sauce and the sausage
February 26, 2013
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By: EatingWell User
Delicious, but required some tweaks Made this on a cold winter night... and WOW. It was such a hit. First off, I love that I got to use collard greens. They're grossly underutilized and they're super healthy. It was just so satisfying... But here's what I had to change: 1) I used light beer instead of water. Obviously it adds calories, but it also added flavor. Sue me. I refuse to add flavorless water to anything... unless I'm baking. Light beer has low residual fermentable sugars, so I probably cooked of a few of the calories. 2) Where are the spices? Cumin, chili powder, smoked paprika, thyme, garlic powder, onion powder, etc. They don't add calories... Why leave them out? I didn't regret adding them. 3) Sausages don't come in packs of 3. Mine came in a pack of 4. I hate disparities like that. 4) If molasses is too expensive (which it is), just sub in brown sugar with a couple dashes of light soy sauce and worcestershire sauce. It worked fine for me, and you probably already have that stuff in your pantry. 5) I tossed it all in a sprayed baking dish and baked it at 375 for about 20 minutes. It carmelized things a bit... There really wasn't a single bean left in the dish... We cleaned up without hesitation. So delicious. I highly recommend this dish... i just wish i had baked some cornbread to go with it. Pros: Wickedly high in fiber, collards in the spotlight, super satisfying Cons: Recipe lacks flavor as written, Wastes sausage