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

Source: EatingWell Magazine, July/August 2008




Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

about 1 1/3 cups
477 calories; protein 27.9g; carbohydrates 74.1g; dietary fiber 13.8g; sugars 21.3g; fat 8.6g; saturated fat 0.6g; cholesterol 45mg; vitamin a iu 2008.2IU; vitamin c 19.7mg; folate 239mcg; calcium 236.9mg; iron 4.5mg; magnesium 149.7mg; potassium 1156mg; sodium 1658.4mg; thiamin 0.4mg; added sugar 7g.

3 starch, 2 vegetable, 1 lean meat, 2 plant-based protein