Sweet-and-Spicy Barbecued Beans

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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

 

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.

 

 

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