“Franks” and Beans
Welcome to a BONUS Secret Recipe Club posting! This month I’m featuring an orphan blog from Group C as part of Group D’s link-up, with my normal Group A recipe coming next week. I’m so excited to be starting another year with SRC, I have meet so many amazing bloggers and found so many incredible recipes. Which is why I jumped at the chance to adopt and orphan blog, and what led me to Mary Anne and Mariel’s Feast on the Cheap. This mother-daughter duo focuses on meals that can feed your entire family on a budget that won’t break the bank. They also have one of the more extensive recipe pages out there, focusing not only on the type of meal but also what budget category it fits in. I was immediately drawn to the picture for the $10 meals, but made sure to check all of her categories to insure I found the perfect recipe. In the end I “narrowed” it down to five recipes before finally deciding that the Franks and Beans were too good to pass up – after a slight twist. I’ve never been a fan of cold beans while Joe is not a fan of raw red onions, so I decided to serve this salad hot.
- 1 tbsp olive oil
- 1 red onion, diced
- 1 package soy chorizo (or tofurkey) sausages, sliced
- 1 jalapeno, diced
- 2 sweet potatoes, diced
- 1/4 cup apple cider vinegar
- 3/4 cup extra virgin olive oil
- 1 tsp dry mustard
- 1 tsp fresh ginger, minced
- 2 cups Kidney beans, presoaked, drained, and well rinsed
- 2 cups black beans, presoaked, drained, and well rinsed
- 3 tbsp fresh cilantro
- Heat the olive oil in a deep saute pan over medium heat. Add the onion and cook for 5 minutes before adding the sliced sausage. Cook for 6 minutes, or until sausage is just starting to brown on each side.
- Meanwhile mix up the dressing by combining the cider vinegar, olive oil, dry mustard, and ginger.
- Add the jalapeno along with the diced sweet potato. Cook for 5 minutes, stirring frequently to prevent sticking. Add the pre-mixed dressing, bring to a quick boil and then turn down to a simmer before adding the beans. Cook for 10-15 minutes, the sweet potatoes should be soft with slight browning on the outside.
- Top with the fresh cilantro and then serve with some fresh greens and Enjoy!
This dish was perfection! Per the original suggestion I served with some leafy greens, massaged kale in this case, and added some fresh sourdough bread to round things out. Originally this dish had corn in it, but from the grocery store to my house the corn went MIA so I added a bit more sweet potato which worked very well – tho I do want to try this dish again with the corn. I’m also hoping to make her s’more brownies because they sound beyond insanely good.