BBQ Beans and Sausage

• 2 tbsp coconut oil
• 2 tbsp onion (chopped)
• 1 tbsp green bell pepper (chopped)

• 1 cup water
• 1 cup low sugar ketchup
• 2 tsp mustard powder
• 1 tsp salt
• 1 tsp celery seed
• 2 tbsp dark Agave nectar or Molasses
• 2 tsp lemon juice

• 1 tablespoon dark agave nectar or molasses
• 2 tablespoons tomato paste
• 1/2 cup water
• 1/8 t salt
• Freshly ground pepper, to taste
• 1 tablespoon coconut  oil
• 1 medium onion, chopped
• 4 cups chopped collard greens, tough stems removed
• 3 links cooked chicken sausage, halved lengthwise and sliced
• 2 15-ounce cans great northern or navy beans, rinsed

Preparation:

1. Whisk barbecue sauce, water, tomato paste, Agave nectar or molasses, salt and pepper in a medium bowl.
2. Heat coconut oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

Nutritionals per serving- yields 4 servings:
444 calories

8 g fat

50 g carbohydrates

28 g protein

Approved By Sean Marszalek CEO SDC Nutrition Inc

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