Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with Coleslaw and cornbread.
BBQ Baked Beans & Sausage Ingredients: 1/2 cup prepared barbecue sauce 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) Directions: 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. 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. Steve Boodram --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Deaf-Blind Inspirational Life Group" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/DBILG?hl=en -~----------~----~----~----~------~----~------~--~---
