I am fortunate to have low sodium bacon available at one of my local markets. If you cannot find low sodium bacon (140 mg. sodium per 2 slice serving), adjust the sodium content of this recipe accordingly. Read your labels carefully: some bacons state their sodium content for only one slice! Check serving size as well as sodium content.

3 servings: 180 mg. sodium per serving

3 slices low sodium bacon, cut into small (1/2 inch) pieces
1 (15 oz) can no-salt added red kidney beans, drained and rinsed
1 cup chopped onion
3 cups thinly sliced cabbage
6 Tablespoons barbecue sauce
1/4 teaspoon black pepper
Pinch (1/16 teaspoon) salt
1-1/2 cups cooked white rice (cooked without salt)

Prep. Instructions

1. Combine onion and cabbage in a bowl.
2. Have all other ingredients on hand

Cooking Instructions

1. Cook bacon pieces in a 10 inch skillet over medium heat until browned and crispy. Remove bacon; drain on a paper towel.

2. Add onion and cabbage to skillet. Stir to combine well. Cook over medium low heat until onion and cabbage are tender, about 5 minutes, stirring occasionally.

3. Add beans, barbecue sauce, salt and pepper.  Stir to combine. Bring to soft boil; turn heat to simmer. Simmer 5 minutes, stirring once or twice.

4. Heat cooked rice. Serve beans over 1/2 cup rice per serving. Sprinkle with bacon pieces.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds