www.mylifestylefitness.com

Do ahead: Soak beans in water for 6 hours

Then bring them to a boil and simmer until tender (1-2 hours) 

INGREDIENTS:   

1/3 cup of organic hickory bbq sauce

2 taqblespoons cajun or blackened seasoning

1 1/2 cups spicy vegatable juice, such as Spicy V8

4 (4-5 ounce) of skinless red snapper fish fillets 

3 cups packed sliced kale or collard greens

1 bag of red beans

2 tablespoons of light sour cream

Prepare charcoal or gas grill. Combine barbecue sauce and cajun seasoning; mix well.

Brush 3 tablespoons of mixture over fish; set aside.

In a small bown, set aside 1 tablespoon of vegetable juice. In a large deep skillet, combine remaining barbecue sauce mixture, femaining vegatable juice, and 1 cup water; bring to a simmer.  Stir cooked beans and kale into mixture and simmer for 4 minutes until kale is wilted.

Grill fish over medium-hot coals (or over medium-high heat is a ridged grill pan) 3 to 4 minutes per side or until fish is opaque and firm to the touch. 

Transfer beans to four serving plates; top with fish. Add sour cream to reserved 1 tablespoon vegetable juice; mix well. Drizzle over fish and beans