Spicy Sausage, Bean and Cheese Nachos
[Insert photo here… please. Maybe you could make this dish properly and email me a photo. Thanks!]
Where to begin. First of all, I had been driving all day. Like all day. I got in the car around 9:30am and aside from a couple of brief stops, I drove until arriving home at 8pm. I had looked at the recipe before I left for a weekend away and had bought all the necessary ingredients. I thought it would be something I could throw together quickly when I got home if it was late. Well, I was right about that part. Although, it was obviously quicker since I forgot the entire bean component.
Yeah, I threw it together without looking at the recipe again. So I had sausage, cheese, green chiles in place of jalapeños, and black olives. Super easy! Super tasty! I bet it would be great with the beans as well… And like a recipe that might actually belong in a magazine and not like something a bunch of college kids tossed together when they got home from the bar on a Friday night.
And yes, I also forgot the picture. Moral of the story. Don’t trust yourself to cook for a blog after a day of driving. In fact, don’t trust yourself to cook at all. Maybe just pick up some take out.
I think you should try this recipe. And then tell me how it actually tastes.
Sausages with Kale and White Beans
September 2007, pg. 98
This bear I live with loves kale. He has decided that there is no better food for bears than kale. And so, I have to eat lots of kale whether I like it or not. As it happens, I have made variations on this dish a number of times. Usually I make it in the super-lazy-everything-in-one-pot pasta method which involves ground sausage instead of fat little links.
As it turns out this recipe made a nice change for serving. See how pretty?
This recipe was such a hit that the bear has demanded I make kale in this method at least once a week since I first made it – I don’t include the sausage when I am making it as a side dish. The white wine vinegar adds an excellent tang that in the past I tried to get by using lemon juice. The one exception I made with this recipe was adding about a cup of chicken broth during the wilting phase. It’s something I carried over from my previous kale and pasta adventures and I think it just makes it a little more savory. I would say that I would keep this recipe on hand for the future, but it is so easy and I have already made it so many times I have it memorized!
AND (bonus!) by keeping it all separate from the pasta we were serving it on, I was able to turn the leftovers into a pretty tasty soup the next day. I had to add more kale, of course, but I just used a box of the frozen stuff which seems to be a decent soup alternative. Basically, I diced up carrots, onions, and celery and cooked them over medium heat until they softened a bit, then I added in the remaining sausages which I had diced up and added in that box of frozen kale and another can of cannellini beans followed by enough chicken stock to cover everything. And voila, soup!!!
Yep, this one is a keeper for sure. Next, I’ll be making Turkey and Vegetable Hand Pies and Garlic-Roasted Tomatoes!