Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pinto Beans with Sausage, Kale and Eggs
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.
4 to 6
Servings
30 minutes
Ingredients
-
3
large eggs
-
3
tablespoons extra-virgin olive oil
Directions
-
01In 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.
Reviews
December 23, 2022
Quick, healthy dinner
This has quickly become a staple in our house. It's easy to prep, takes only a few minutes to cook, and there's virtually no mess to clean up. It's really yummy, healthy, and my kids love it.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
