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Sweet-and-Spicy Barbecued Beans

Cooking Light
Sweet-and-Spicy Barbecued Beans

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Worthy of a Special Occasion

Freezing instructions: After spooning into casserole dish, cover and freeze for up to 3 months. Thaw in refrigerator; bake as directed.

Yield: 6 servings (serving size: about 3/4 cup)

Ingredients

  • 2  teaspoons  olive oil
  • 1  cup  chopped onion
  • 4  garlic cloves, minced
  • 8  cups  chopped kale (about 3/4 pound)
  • 1/2  cup  water
  • 1/2  cup  hickory barbecue sauce (such as Kraft)
  • 2  tablespoons  Dijon mustard
  • 1  tablespoon  cider vinegar
  • 1  teaspoon  hot sauce
  • 2  (16-ounce) cans kidney beans, rinsed and drained

Preparation

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in remaining ingredients; spoon into a 2-quart casserole. Cover and bake at 350° for 45 minutes or until thoroughly heated.

Nutritional Information

Calories:
191 (14% from fat)
Fat:
3g (sat 0.4g,mono 1.6g,poly 0.8g)
Protein:
10.6g
Carbohydrate:
32.6g
Fiber:
4.7g
Cholesterol:
0.0mg
Iron:
3.8mg
Sodium:
414mg
Calcium:
115mg
Cooking Light, JULY 2000

Member Ratings and Reviews

5 stars

Our garden is overflowing with kale, so I was searching for a way to use it and found this...and it was delicious! It wasn't beautiful, but so tasty, and I was surprised at how well it 'came together' to make a thicker sauce than I had expected, and a great way to use up 8 cups of kale! I'm passing this recipe on to a vegetarian friend, because she loves kale too, and we'll make it again! Served with BBQ steak and cornbread -- perfect side for the menu.05/29/07

5 stars
amprsh
Pretty good...I added a bit more hot sauce than what was called for.04/07/03