Sweet-and-Spicy Barbecued Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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