Under $5: Sweet and Spicy Barbecued Beans
Adapted from Cooking Light JULY 2000
6 servings (serving size: about 3/4 cup)
Cost per serving: $.80
Total Cost: $4.78
2 teaspoons olive oil – $.23
1 cup chopped onion – $.65
4 garlic cloves, minced – $.32
8 cups chopped kale (about 3/4 pound) – $1.34
1/2 cup water – free
1/2 cup hickory barbecue sauce – $.45
2 tablespoons Dijon mustard – $.08
1 tablespoon cider vinegar – $.03
1 teaspoon hot sauce – $.10
2 (16-ounce) cans kidney beans, rinsed and drained – $1.98
Prep Day: Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in remaining ingredients; spoon into a 2-quart casserole.
Freezing instructions: After spooning into casserole dish, cover and freeze for up to 3 months.
Serve Day: Thaw in refrigerator; bake as directed. Preheat oven to 350°F. Bake for 45 minutes or until thoroughly heated.
Northerly Nosh 