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BBQ Baked Beans & Sausage

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.”

Ingredients

    • ½ cup prepared barbecue sauce, (see Shopping Tip)
    • ½ cup water
    • 2 tablespoons tomato paste
    • 1 tablespoon molasses
    • ⅛ 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)

Directions

  • 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.
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