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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 14%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.6g
  • Carbohydrate: 32.6g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 414mg
  • Calcium: 115mg

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.
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