Sunday, July 22, 2012

BBQ Baked Beans and Sausage

Turn baked beans into an easy main dish by adding chicken sausage and collard greens. Check the sodium amount on your canned beans to make sure it's not too high. Giving the beans a good rinse before adding them to the recipe can shed up to 35 percent of sodium.

Total Time: 30 min

  • 1/2 cup(s) prepared barbecue sauce (see Tips & Techniques)
  • 1/2 cup(s) water
  • 2 tablespoon(s) tomato paste
  • 1 tablespoon(s) molasses
  • 1/8 teaspoon(s) salt
  • Freshly ground pepper, to taste
  • 1 tablespoon(s) canola oil
  • 1 medium onion, chopped
  • 4 cup(s) chopped collard greens, (about 10 ounces), tough stems removed
  • 9 ounce(s) cooked chicken sausage links (about 3 links), halved lengthwise and sliced
  • 2 can(s) great northern or navy beans, rinsed (see Tips & Techniques)

  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.

Tips & Techniques
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.

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