Rating: 4.47 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.

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  • 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.

Tips

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

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.
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