Sweet-and-Spicy Barbecued Beans
| 2 | teaspoons olive oil | 1 | cup chopped onion |
| 4 | garlic cloves, minced | 8 | cups chopped kale |
| 1/2 | cup water | 1/2 | cup hickory barbecue sauce |
| 2 | tablespoons Dijon mustard | 1 | tablespoon cider vinegar |
| 2 | (16-oz) cans kidney beans, rinsed and drained | 1 | teaspoon hot sauce |
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Preheat oven to 350 degrees. Heat oil in a skillet over medium heat. Add onion & garlic; saute 5 minutes or until onion is tender. Stir in remaining ingredients; spoon into a 2-quart casserole. Cover & bake 45 minutes. Serves 6. (191 cals.; 3 g. fat; 10.6 g. prot.)
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