This affordable recipe turns an ordinary can of beans into a spectacular yet simple meal. With the help of supermarket sauces like barbecue sauce, tomato paste, and molasses, rinsed navy beans take on a sweet, smoky flavor. Combine with greens, onions, and chicken sausage for a dish that is balanced and filling. Before heading to the store, raid your fridge and pantry for the ingredients — red or white beans can be used instead of navy beans and really, any thick, juicy sausage will work wonderfully in this recipe. To check it out,
- 1/2 cup prepared barbecue sauce
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 tablespoon molasses
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 4 cups chopped collard greens (about 10 ounces), tough stems removed
- 9 ounces cooked chicken sausage links (about 3 links), halved lengthwise and sliced
- 2 15-ounce cans great northern or navy beans, rinsed
- 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.
- Main Dishes, Beans
- North American