BBQ Beans and Greens
Photos by Cathy Fisher of StraightUpFood.com
BBQ Beans and Greens
By Chef Katie Mae
Makes 4-6 servings | Ready in 15 minutes | Stores 1 week in fridge
INGREDIENTS FOR THE BBQ SAUCE
- ¾ cup water
- 5 Medjool dates, pitted
- 6-oz can tomato paste
- 8-oz can pineapple with juice (100% fruit)
- 2 tablespoons apple cider vinegar
- 2 tablespoons stoneground mustard
- 1 tablespoon smoked paprika
- 1 tablespoon garlic granules (or 12 garlic cloves)
- 1 tablespoon chili powder
- ½ tablespoon onion flakes (or granules)
INGREDIENTS FOR BEANS AND GREENS
- 1 small yellow onion, diced
- 1½ bunches of kale, de-stemmed and chopped
- 1½ cup cooked cannellini beans (15-oz can, drained and rinsed)
- 1½ cup cooked pinto beans (15-oz can, drained and rinsed)
- 2 tablespoons water
DIRECTIONS
- In a food processor or blender, combine BBQ sauce ingredients. Blend to even consistency and set aside.
- In a large saucepan over medium heat, add onions and cover with a lid. Sauté for a few minutes until onions are translucent, stirring occasionally to make sure the veggies don’t stick to the bottom of the pan.
- Add the beans, kale, and water, and continue to sauté. Once the kale starts to become soft, add the BBQ sauce and gently stir so everything is covered with sauce. Cook on low for 5 to 10 minutes to integrate the flavors and warm the sauce.
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