Sweet-and-Spicy Barbecued Beans

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