Last night, I had a conversation with my mother on the phone. It went as follows.
“Why didn’t you answer when I called you a minute ago? What are you doing over there?” Mom asked.
“I was eating my beans.” I said as I scraped my plate clean.
“You couldn’t answer the phone because you were eating your beans? Are you by yourself?” Mom questioned.
“Yes.” I said. “I’m just over here eating my beans!”
“…Jennifer? I think it’s time for you to come home.”
I know sometime over the past three years, I must have blogged about my mom’s sweet and spicy barbecue beans recipe.
I’ve eaten in probably forty times since I’ve known all of you and have been known to sit at home by myself and eat plate after plate.
They’re just that good.
Quite simply, they’re the meal I reach for after particularly delicious weekends involving a plethora of wine, beef chili , garlic fries and pizza.
I like to think that eating kale counteracts all previous (not so healthy) food decisions.
These beans are also full of onion, garlic and hot sauce. I mean, really…what more do you need? Besides a pack of mints, that is.
I like to serve them as a meal by themselves or alongside pulled chicken or roast pork.
The saucy secret?
Mom’s Sweet and Spicy Barbecue Beans
2 cans cannellini beans, drained and rinsed
8 cups chopped kale (I don’t measure–I just chop a huge bunch!)
4 cloves garlic, minced
1 yellow onion, minced
1/2 cup barbecue sauce (Stubbs is recommended)
2 tsp hot sauce
1/2 cup warm water
2 T cider vinegar
2 T dijon mustard
1/4 tsp salt
1 T olive oil
Preheat the oven to 350.
Heat the olive oil in a large skillet over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add the garlic and saute for another two minutes.
Add the chopped kale and cook for a few minutes, tossing frequently. Add remaining ingredients and mix well.
Bake beans, covered, in a nine inch glass pan (or casserole dish) for forty five minutes.
**these beans freeze extremely well!