Sweet-and-Spicy Barbecued Beans

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

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.