Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet
B L or D Saucy Bean and Saucy Sausage Skillet
12 ounces smoked andouille or spicy chicken sausage, sliced into ½ -inch coins
2 stalks celery, diced
1 large onion, diced
2 garlic cloves, minced
1 14.5-ounce can roasted diced tomatoes, with juices
1 15-ounce can pinto beans, with their liquid
1 bay leaf
1 packed T. dark brown sugar
1 T. sherry vinegar
1 tsp. ground cumin
Salt and freshly ground black pepper
4 scallions (green tops only), finely chopped
4 large eggs (optional)
Crisp toast, for serving
Heat a deep, 10-inch, heavy skillet over medium-high heat and sear the sausage until browned and beginning to crisp, flipping after a few minutes. Stir in the celery, onion, and garlic and turn the heat down to medium. Cook, stirring frequently, for about 5 minutes, or until the vegetables are soft and fragrant. By this point there will probably be a dark brown crust forming. Stir in the diced tomatoes, and bring to a simmer, stirring and scraping up the brown bits on the bottom of the pan. Stir in the beans with their liquid. Add the bay leaf, brown sugar, sherry vinegar, and cumin. Bring to a boil and lower the heat. Simmer gently until the liquid is slightly reduced and the mixture is hot, about 10 minutes. Taste and season, if necessary, with salt and pepper. (At this point the mixture can be cooled and refrigerated for up to 3 days. Before serving, reheat in a skillet.) Sprinkle with the scallions when serving. If you would like to serve this dish with eggs, make 4 wells in the beans with the back of a spoon and crack one egg into each. Season with salt and pepper. Put a lid on the pan and cook over medium-low heat until the whites are set. Remove and serve immediately, piled on crisp toast, if desired.