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Sweet-and-Spicy Barbecued Beans

Yield 6 servings (serving size: about 3/4 cup)
Freezing instructions: After spooning into casserole dish, cover and freeze for up to 3 months. Thaw in refrigerator; bake as directed.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.