EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1/2 cup prepared barbecue sauce, (see Shopping Tip)||1 tablespoon canola oil|
|1/2 cup water||1 medium onion, chopped|
|2 tablespoons tomato paste||4 cups chopped collard greens, (about 10 ounces), tough stems removed|
|1 tablespoon molasses||9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced|
|1/8 teaspoon salt||2 15-ounce cans great northern or navy beans, rinsed (see Note)|
|Freshly ground pepper, to taste|
Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.
Shopping tip: Check the sodium of your favorite barbecue sauce—some can be quite high. This recipe was developed with a sauce containing 240 mg sodium per 2-tablespoon serving.
Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
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