Ingredients
- 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)
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.
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.
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.
No comments:
Post a Comment