BBQ Beans and Greens

Seeing that I have one of the biggest sweetest sweet tooths, it should be no surprise that I'm a huge fan of BBQ sauce. I especially love BBQ veggie pizza, BBQ tempeh, and my newest creation: BBQ Beans and Greens! Pineapple, the key ingredient, adds a perfectly sweet dynamic. If you too enjoy the tangy, sweetness of BBQ sauce, but prefer to skip on all the salt and sugar added to most BBQ sauces, you must try this recipe!!

Photos by culinary instructor, Cathy Fisher of www.straightupfood.com

Ingredients:

¾ cup warm water

5 dates, pitted

6 oz can of tomato paste

8 oz can of pineapple with juice (no added sugar)

2 T apple cider vinegar

2 T dijon mustard

1 T paprika (plain or smoky flavor)

1½ tsp garlic granules

1 tsp onion granules

1 small yellow onion, diced

4 cloves garlic, minced

1 large bunch of kale or collards, chopped

1½ c cooked cannellini beans or 1 can, rinsed

1½ c cooked pinto beans or 1 can, rinsed

Directions:

To make the BBQ sauce, combine the water, dates, tomato paste, pineapple and juice, apple cider vinegar, mustard and spices to a blender. Blend to an even consistency and set aside.

Add diced onion to a large skillet over medium high heat. To sweat the onions keep the lid on the pan and stir occasionally. This will allow the water to sweat out from the onions, so there is no need to start with water or oil. After about 5 minutes, the onions will be soft and translucent. Add the minced garlic and sweat for another two minutes.

Then add the beans and chopped greens and cook for a few minutes, stirring occasionally. If the mixture is too dry, you should add a little bit of water, about a 1/4 cup. Add the BBQ sauce to the beans and greens. Gently toss this mixture so everything is covered with sauce. Cook on low for 5-10 minutes to incorporate the flavors, then serve.

Serves: 4-6