Tangy Baked Beans

Serves 2-4

Ingredients

½ cup onion, diced
4 cloves garlic, minced
2 ½ cups water
¼ cup apple cider vinegar
2 cups cooked pinto beans
2 tbsp real maple syrup
¼ cup collard greens, kale or mustard greens, stem removed and chopped
2 tsp kosher salt
1 tsp pepper
2 tbsp hot sauce
¼ cup ketchup
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce

Directions

Heat the oven to 375 degrees.

Put beans in a small baking dish or divide into 2 french onion soup crocks.

In a medium sauce pan, sauté onions in olive oil over medium heat until soft, about 3 minutes.  Add garlic and cook until fragrant, one minute.  Add 2 ½ cups water and remaining ingredients except beans and bring to a boil.  Reduce heat to a simmer and cook for 15 minutes.  Pour liquid over beans to cover by about ½ inch.  Cover dish with foil and bake for 45 minutes.  Remove foil, and if necessary add more liquid to cover.  Bake for an additional 30 minutes.

Allow to cool 10 minutes then serve.