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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.
tablespoons extra-virgin olive oil