BBQ Beans and Greens



1½ c cooked cannellini beans or 1 can, rinsed

1½ c cooked pinto beans or 1 can, rinsed

1 small yellow onion, diced

1 large bunch of kale

¾ cup warm water

5 dates, pitted

½ c pineapple

½ c pineapple juice

2 T apple cider vinegar

2 T dijon mustard

1½ tsp garlic granules

1 tsp onion powder


  1. Preheat the oven to 375.
  2. Add diced onion to a large skillet over medium high heat. To sweat the onions keep the lid on the pan and stir occasionally.After about 5 minutes, the onions will be soft and translucent.
  3. Add the garlic and sweat for another two minutes. Then add the chopped kale and cook for a few minutes, tossing frequently.
  4. Combine the remaining ingredients in a blender and blend to an even consistency.
  5. In a large bowl, combine the beans, the veggie mix, and the barbeque sauce.
  6. Gently toss this mixture so all the kale and beans are covered with sauce.
  7. Pour this mixture into a 9×13 inch casserole dish. Cover and bake for 30 minutes.

Serves 4-6

Brought to you by Sprout Wellness Center  


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