Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Barbecue Beans and Greens
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 693 mg
Easy, full-flavored sides are a must for your summer cookout rotation. This side features canned black eyed peas, punched up with spicy barbecue sauce and smoky bacon. Frozen chopped collards are a great convenience product which melt into this saucy side dish.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 693 mg
Ingredients
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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.
