Sweet-and-Spicy Barbecued Beans

recipe
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)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 14 %
Fat 3 g
Satfat 0.4 g
Monofat 1.6 g
Polyfat 0.8 g
Protein 10.6 g
Carbohydrate 32.6 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 414 mg
Calcium 115 mg

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.

Note:

July 2000
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