Down Home Baked Beans

• 1/2 cup Pour-It-On Barbecue Sauce (page 209)
• 1/4 teaspoon dry mustard
• 1/3 cut small white onion, grated
• 3 tablespoons real bacon bits, such as Hormel Real Bacon Bits
• 1 cup cannellini beans, drained
• 1 cup fresh kale, cleaned and roughly chopped
• Salt and freshly ground black pepper

1. In a small saucepan over high heat, combine the barbecue sauce with the dry mustard, onion, bacon bits, beans, and kale.
2. Bring to a boil, reduce the heat to low, and simmer the beans for 10 minutes, or until the kale is tender, stirring occasionally.
3. The sauce should thicken slightly and the beans should be very tender.
4. Season the beans with salt and pepper to taste, and serve.
5. Eat more kale!
6. It has one of the highest levels of antioxidants of any vegetable and is loaded with anti-cancer phytochemicals, calcium, B vitamins, and fiber.
7. Its easier to prepare than you might think.
8. (Just be sure to wash it well first and to remove the fibrous center rib.)
9. Try it rawshredded in saladsor cooked.
10. I like it roughly chopped and sauteed with garlic and a little olive oil, or braised in chicken broth, or even roasted: toss it with a little olive oil or toasted sesame oil, salt, and pepper, and roast in a single layer in a shallow baking pan at 500 degrees until the edges are starting to brown and turn crispy and the centers are slightly wilted.
11. Fat: 3.5g (before), 1.6g (after)
12. Calories: 250 (before), 113 (after)
13. Protein: 7g
14. Carbohydrates: 18g
15. Cholesterol: 4mg
16. Fiber: 4g
17. Sodium: 570mg

pourit, dry mustard, white onion, bacon bits, cannellini beans, fresh kale, salt

Taken from www.epicurious.com/recipes/food/views/down-home-baked-beans-374987 (may not work)