BBQ Sausage, Beans and Greens

I’ve been on a skillet dinner ROLL over these past couple of weeks! First Sweet Chili Sesame Shrimp & Zoodles then Lick Your Plate Coconut Chicken Curry (<< fantasize about this recipe every single day,) followed closely by Korean Beef Lettuce Wraps. What can I say, Mama no likey washing a dozen dishes in order to get dinner on the table.

I’ll stop saying that now.

Anyway, dust off your cowboy boots and stetson hat – we’re goin’ country for dinner tonight. BBQ Sausage, Beans and Greens feels like something you’d unpack from a bandana then simmer in a tin can over an open flame under the stars…or you know, in a skillet on the stovetop inside your home. The bugs have been a nightmare this summer, y’all!

I found a similar recipe for BBQ Sausage, Beans and Greens from Eating Well earlier this summer and have been dying to share it with you ever since. The title immediately sucked me in because hello, smoked sausage (you can take the girl out of Eastern Europe…) and also creamy beans, one of Lincoln’s favorite foods, plus greens to healthify things up. This skillet dinner is a play on baked beans which I happen to adore, but unlike it’s super sweet counterpart it’s definitely on the savory side.

Sauteed kale, sliced sausage, and creamy white beans are simmered in a mixture of your favorite BBQ sauce, water, and tomato paste in – you guessed it – just 1 skillet. And in like, 20 minutes, too! The dish is incredibly filling, full of vitamins and minerals from the beans and greens, plus it reheats fabulously making it an awesome option for easy lunches.

I served my BBQ Sausage, Beans and Greens as an entree with gluten-free cornbread on the side, though you could absolutely serve these as a baked bean alternative if regular baked beans are normally too sweet for your liking.

So what say you fellow cowgirls and cowboys? Shall we light a fire (or turn a knob!) and get to cookin’?

Start by heating 1 Tablespoon extra virgin olive oil in a large, 12″ skillet (cast iron if you have it) over medium-high heat. Add 4 cups chopped kale and 1 chopped shallot or onion then saute until the kale has wilted, 2 minutes. Add 12oz fully cooked smoked sausage that’s been sliced into coins (I used Johnsonville Polish Kielbasa) then saute until the kale is tender and the sausage is browned, 5-7 minutes.

Next add 2, 15oz cans Great Northern Beans that have been drained and rinsed, plus a mixture of 1/2 cup of your favorite BBQ sauce mixed with 1/2 cup water and 2 Tablespoons tomato paste. I used Stubb’s Sticky Sweet BBQ Sauce which I’ve been slathering over ALL THE GRILLED MEATS this summer! That is to say, I like it a lot.

Place a lid on top then turn the heat down to medium and simmer for 2 minutes before scooping into bowls and serving. I paired my BBQ Sausage, Greens and Beans with freshly baked, gluten-free cornbread. Gotta give it up to Krusteaz and their epic honey cornbread mix! I hope you enjoy this EASY, hearty and healthy meal, everyone!

BBQ Sausage, Beans and Greens

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dairy freegluten free30 minute meal

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Description

BBQ Sausage, Beans and Greens is an easy gluten-free dinner recipe that calls for just 7 ingredients, and is packed with protein, vitamins, and minerals.

Ingredients

seves 5

• 1/2 cup BBQ sauce (I used Stubb's Sticky Sweet)
• 1/2 cup water
• 2 Tablespoons tomato paste
• 1 Tablespoon extra virgin olive oil
• 1 large shallot or small onion, chopped
• 4 cups chopped kale
• 12oz fully cooked smoked sausage, cut into coins
• 2, 15oz cans Great Northern beans (could use cannellini beans), drained and rinsed

Directions

1. Stir together BBQ sauce, water, and tomato paste in a bowl then set aside.
2. Heat oil in a large, 12” skillet over heat that’s a touch above medium. Add chopped kale and shallots then saute for 2 minutes. Add smoked sausage then continue to saute until kale is tender and sausage is browned, 5-7 minutes. Add beans and BBQ sauce mixture then gently stir to combine. Turn heat down to medium then cover skillet with a lid and simmer for 2 minutes, or until beans are warmed through, and then serve.

Notes

Adapted from Eating Well.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.