BBQ Beans & Greens

By Katie Mae

Ingredients:

Water to saute

1 yellow onion, chopped

1 entire bunch of greens (kale, chard, collards), chopped into bite size pieces

1 can cooked pinto beans (or 1-1/2 cups), drained and rinsed

1 can cooked white beans (cannelini or white Northern) (1-1/2 cups), drained and rinsed

Sauce:

3/4 cups water

5 dates, pitted and chopped

1 can (6 oz) tomato paste

1 can (8 oz) of chunked pineapple, including juice (in juice, not syrup), or 1/2 cup each of juice and diced pineapple

2 Tblsp apple cider vinegar

2 Tblsp Dijon mustard

1 tsp granulated onion

1 tsp granulated garlic

1 tsp ground paprika (plain or smoked)

Instructions:

Place the pitted and chopped dates into a blender with 3/4 cups water to soften

In a large soup pot or skillet saute the onion in a tablespoon or two of water ( just enough so that it does not stick), for 2 minutes until soft. Turn heat to  medium-low and add the chopped greens and beans and cook for 3 minutes, stirring occasionally.

In the blender, add to the water and dates; tomato paste, pineapple and juice, apple cider vinegar, mustard, granulated onion and garlic, and paprika. Blend until smooth (about 30 seconds)

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.

Chef’s notes:

Spice it up: If you like a hot and spicy sauce, add 1/2 to 1 tsp cayenne pepper, or other Hot-N-Spicy blend of your choice.

Baked Beans: You may also transfer the finished recipe into a baking dish for “baked beans”. Bake covered for 30 minutes at 375 degrees F.