Blog Entry #4:
Welcome to Cooking with Wine's third original recipe! So I was looking at a "game day" recipe I saw in a magazine, and it had these cute little sweet potato boats filled with weird things like baked beans and chorizo. I always like how they LOOK, but I don't particularly like eating foods out of other foods. It's always disappointing the way the flavors don't mesh. So lately I've been turning all the "foods served in food" into casseroles. And I'm not against sweet potatoes (except that they are harder to slice) but I had some yukon golds laying around already. So in "not entirely, ok not at all following this other recipe" I realized that what I'd made is a bit like a deconstructed potato skin nachos. Which, hey, who doesn't like that? So here it is, my "game day" casserole.
Black Bean, Sausage, Potato Casserole AKA Game Day Casserole
- 5 small yukon gold potatoes (peeled, cubed)
- 1 Tbs olive oil
- 1 jalapeño (seeded, ribbed, diced)
- 3 scallions (chopped, divided)
- 1 can black beans (drained, rinsed)
- 2 Italian sausages or chorizo (diced or crumbled)
- 1 cup chicken broth
- 1/4 tsp. cumin
- 1/2 tsp chili powder
- 1 avocado
- 1/2 cup sour cream
- 2-4 tsp. lime juice
- salt and pepper to taste
- 1 cup shredded cheddar cheese
Preheat oven to 375.
Soak potato cubes for 30 minutes or more in cold water. Rinse and pat dry. Toss in olive oil until evenly coated. Arrange in single layer on cookie sheet. Bake for 40 minutes.
Meanwhile, combine rinsed beans, jalapeño, 2/3 scallions, sausage, and chicken broth in 4 qt stock pot. Simmer for 30 minutes, stirring occasionally.
Reduce oven to 350.
Add cumin, chili powder and potatoes to stock pot and stir until incorporated. Spray casserole dish with cooking spray.
Fill casserole with bean mixture. Sprinkle top with cheese. Bake for 20 minutes.
Meanwhile, dice avocado and combine with sour cream, lime juice, salt and pepper in food processor. Blend until smooth.
Remove casserole from oven and top with avocado mixture and garnish with remaining scallions.