Serves: 4 Edit
Total Time: 30 min
1/2 cup(s) prepared barbecue sauce
1/2 cup(s) water
2 tablespoon(s) tomato paste
1 tablespoon(s) molasses
1/8 teaspoon(s) salt
Freshly ground pepper, to taste
1 tablespoon(s) canola oil
1 medium onion, chopped
4 cup(s) chopped collard greens, (about 10 ounces), tough stems removed
9 ounce(s) cooked chicken sausage links (about 3 links), halved lengthwise and sliced
2 can(s) great northern or navy beans, rinsed
Whisk barbecue sauce, water, tomato paste, molasses, salt, and pepper in a medium bowl.
Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.