Today we have a twist on the typical beans and greens combo. This version combines the sweet and spicy taste of BBQ black beans with yellow bell pepper and garlicky kale. It makes a delicious meal that goes great on a bed of rice or baked potato. While homemade barbecue sauce is superb, sometimes you want your beans and veggies on the table without much fuss. This recipe calls for store bought sauce. I used my favorite, the Tangy Barbecue Sauce from Whole Foods. The most time consuming part here is trimming the kale leaves from the stems. And you won't mind going to that little bit of trouble because greens are so healthy and tasty too.
Barbecue Black Beans with Kale
2 Tablespoons extra virgin olive oil
1 pound kale, stems discarded, leaves rinsed and coarsely chopped
4 cloves garlic, minced
salt and pepper to taste
1 large yellow bell pepper, chopped
2 teaspoons ancho chile powder
2 cans black beans, rinsed and drained
3/4 cup barbecue sauce
1 shot (1 1/2 ounces) rum
In a large skillet, heat 1 Tablespoon oil over medium heat. Add kale (in batches if necessary), salt, pepper, and garlic. Cook until wilted, a few minutes. Pour into a bowl and set aside.
Heat remaining Tablespoon olive oil in the skillet over medium heat. Saute bell pepper with ancho chile powder for about 4 minutes, until the pepper softens. Add beans, barbecue sauce, and rum. Turn to low heat and cook gently for 15 minutes. Stir in kale. Serve over baked potato or rice.