Barbecue Beans and Greens
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 10
- Sodium
- 693
- Total: 30 min
- Active: 30 min
Ingredients
4 strips thick-cut bacon, finely chopped
1 onion, finely chopped
3 cups frozen chopped collard greens, thawed
Kosher salt and freshly ground pepper
2 15-ounce cans black-eyed peas
3/4 cup spicy barbecue sauce
Directions
- Cook the bacon in a wide pot over medium-high heat until lightly browned, about 5 minutes. Add the onion and cook, stirring, until tender, about 4 minutes. Add the collard greens and
- a pinch of salt; cook, stirring, for 2 minutes. Stir in the black-eyed peas and their liquid, 1 cup water and the barbecue sauce; bring to a boil, reduce the heat to low and cook until the liquid is reduced and the greens are tender, 8 to 10 minutes. Season with salt and pepper.