BBQ Beans With Greens
By Katie Mae, MS
Seeing that I have a major sweet tooth, it's no surprise that I'm a huge fan of BBQ sauce. I especially love BBQ veggie pizza, BBQ tempeh, and my newest creation - BBQ Beans and Greens! Pineapple, the key ingredient, adds a perfectly sweet dynamic. If you enjoy the tangy, sweetness of BBQ sauce but prefer to skip the heavy salt and sugar added to store-bought BBQ sauces, you must try this recipe!
Serves: 4-6
Prep Time: 20 min
Cook Time: 20 min
Ingredients
Directions
1 In a food processor or blender, combine BBQ sauce ingredients. Blend to even consistency and set aside.
2 In a large saucepan over medium heat, place onions and cook with lid on, stirring occasionally, for about 5 minutes until onions are translucent. With a lid on pan the water that sweats out from onions is kept in pan, and thus there is no need to start with water or oil. Add garlic and cook for another 2 minutes.
3 Add the beans and chopped kale to the onions. Cook for a few minutes, stirring occasionally. If mixture is too dry, add less than 1/4 cup of water. Add the BBQ sauce to the beans and greens. Gently toss mixture so everything is covered with sauce. Cook on low for 5-10 minutes to incorporate the flavors and then serve.
4 For Baked Beans: Preheat the oven to 375. In a food processor or blender, combine BBQ sauce ingredients and blend to an even consistency. Set aside.
5 In a large saucepan over medium heat, place onions and cook with lid on, stirring occasionally, for about 5 minutes until onions are translucent. With a lid on pan the water that sweats out from onions is kept in pan, and thus there is no need to start with water or oil. Add garlic and cook for another 2 minutes.
6 Add the beans and chopped kale to the onions. Cook for a few minutes, stirring occasionally. If mixture is too dry, add less than 1/4 cup of water. Add the BBQ sauce to the beans and greens. Gently toss mixture so everything is covered with sauce. Pour mixture into a 9×13 inch casserole dish. Cover and bake for 30 minutes.
