Pinto Beans with Sausage, Kale and Eggs

配料

3 large eggs

3 tablespoons extra-virgin olive oil

6 ounces kielbasa OR linguiça sausage, halved lengthwise, then sliced ¼ inch thick

½ medium yellow onion, chopped

½ medium red bell pepper, stemmed, seeded and chopped

2 medium garlic cloves, finely chopped

1 bunch lacinato OR curly kale, stemmed and sliced ¼ inch thick

15½-ounce can pinto beans, rinsed and drained

Kosher salt and ground black pepper

Optional garnish: Thinly sliced scallions

步骤

In a small bowl, whisk the eggs until well combined; set aside. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the kielbasa and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the onion and bell pepper; cook, stirring occasionally, until the vegetables are softened and beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 to 60 seconds.

Using a silicone spatula, push the sausage-vegetable mixture to one side of the skillet. Pour the eggs into the other side of the pan and cook, stirring constantly, until just set, 1 to 2 minutes. Stir the eggs into the sausage-vegetable mixture, breaking apart any large curds.

Add the kale and cook, stirring, until the leaves are wilted and tender-crisp, 2 to 3 minutes. Add the beans and cook, stirring occasionally, until heated through, 3 to 4 minutes. Off heat, taste and season with salt and pepper.

备注

During the era of Portuguese colonization of Brazil, feijão tropeiro, or cattlemen’s beans, was born out of a need to create sustenance from ingredients that didn’t require refrigeration, such as dried meats, dried beans and cassava flour. Modern versions, however, typically are made with vegetables and sometimes eggs, and they inspired this hearty one-pan meal that’s a terrific option for breakfast, lunch or dinner. Any type of smoked sausage—kielbasa, linguiça or even andouille—works well in this dish.