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

Makes 4 servings, about 11/3 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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)

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.

NUTRITION INFORMATION: Per serving: 444 calories; 8 g fat (1 g sat, 2 g mono); 45 mg cholesterol; 66 g carbohydrate; 28 g protein; 14 g fiber; 653 mg sodium; 987 mg potassium.
Nutrition bonus: Folate (61% daily value), Vitamin A (50% dv), Vitamin C (35% dv), Magnesium (33% dv), Iron (23% dv).
3 1/2 Carbohydrate Servings
Exchanges: 3 starch , 2 vegetable, 1 lean meat, 2 plant-based protein

TIP: 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.

A major improvement over canned baked beans and a very palatable way to eat your greens. A hit with my husband, who is always pleading for plain home cooking.

Anonymous, Bellingham, WA

So, I just finished making and eating the BBQ Beans and sausage and all in all, it turned out pretty good. I used ketchup instead of tomato paste, honey instead of molasses, and turkey sausages instead of chicken. I'm a student and this worked well because I ended up with three full meals' worth for only CAD$11 total! For a cheap, healthy, simple meal, this is definitely the way to go.

Novice Chef, Mississauga, ON

Did not care for this at all

L Cox, Ridgecrest, CA

This is one of my favorites, and my husband loves it, too!!! Very yummy.

Laura, GA

This recipe is awesome and can be easily adapted to what ingredients you have on hand. I made this recipe a handful of times, each time a little different. I found a mix of white beans and garbanzo beans was quite tasty. I also substituted kale or chard when collard greens weren't available. Good without sausage too!

Megan, Minneapolis, MN

Made as a side dish without the sausage. Chard from the garden. it was very good and will make again.

Anonymous, Portland, OR