BBQ Beans and Greens

Barbeque Beans and Greens (from Forks Over Knives)

Ingredients:

  • water to sauté
  • 1 yellow onion, chopped
  • 1 entire bunch of greens (kale, chard, collards), chopped into bite-size pieces
  • 1 can cooked pinto beans (or 1-½ cups dry), drained and rinsed
  • 1 can cooked white beans (cannellini or white Northern) (or 1-½ cups dry), drained/rinse

For the Sauce:

  • ¾ cups water
  • 5 dates, pitted and chopped
  • 1 can (6-ounce) of tomato paste
  • 1 can (8-ounce) of chunked pineapple, including juice (in juice, not corn syrup), or ½ cup each of juice and diced pineapple
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground paprika (plain or smoky flavor)
  • ½ to 1 teaspoon cayenne pepper (if you like it spicy)

Directions:

  1. Place the pitted and chopped dates into a blender with the ¾ cups water to soften.
  2. In a large soup pot or skillet, sauté the onion in a tablespoon or two of water, just enough so that it does not stick, for 2 minutes until soft.
  3. Turn heat to medium-low, and add the chopped greens and beans, and cook for a 3 minutes, stirring occasionally.
  4. In the blender, add to the water and dates: the tomato paste, pineapple and juice, apple cider vinegar, mustard, granulated onion and garlic, and paprika. Blend until smooth, about 30 seconds.
  5. Add the sauce to the pot of onions, beans and greens, and stir until evenly mixed. Cook on low for 5 to 10 minutes to incorporate the flavors. You can serve this meal as is, or transfer into a baking dish and bake covered for 30 minutes at 375ºF for more of a “baked beans” dish.

bbq beans and greens

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One Response

  1. Nancy Parlette

    Nancy Parlette March 25, 2016 at 9:34 pm | | Reply

    I can’t wait to try this! I’m always looking for ways to get more greens into our diet!!


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