BBQ Chicken, Beans, and Kale



1 T olive oil
1 onion, chopped
4 garlic cloves, minced
1/4 t ground black pepper
1 t thyme
3 cans Great Northern Beans, drained and rinsed
4 cups baby kale, packed
6 chicken breasts, boneless and skinless
2 T vegetable oil, or your favorite oil
1 1/2 cups barbecue sauce

Spoon Mage™ Ingredient Note:

This dish is also excellent with black eyed peas. Look for your favorite type of beans from companies that do not use BPA linings in their cans or cook the beans from dried. Learn how to cook beans from our sister site CC Palate!

You may also use your favorite bottled barbecue sauce.


Heat a large pot over medium heat. Add the olive oil and onion. Sauté until the onion softens.

Stir in the garlic, black pepper, and thyme. Sauté the mixture for two minutes.

Add the beans and kale. Stir well until hot.

Pour the bean mixture into a large casserole dish that has been sprayed with a non-stick spray.

In a large skillet that has been set over medium high heat, add 2 T vegetable oil. When the oil shimmers, add the chicken and brown well.

Arrange the chicken, best browned side up, on top of the bean mix.

Combine the barbecue sauce with 1/2 cup of water and pour on top of the chicken and beans.

Cover the casserole tightly with foil and bake for approximately 50 minutes, or until the chicken has an internal temperature of 160°F and the juices run clear.

Remove from the oven, loosen the foil but do not remove it, and let the casserole sit for 10 minutes before serving.:

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