Subj : BH&G 3147
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 10:41:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kale, Chorizo & Red Bean Brunch Casserole
 Categories: Fixit
      Yield: 12 Servings
 
      2 tb Butter
      2 tb Extra-virgin olive oil
      1 lg Red or yellow onion; peeled,
           - in 1/2" rings
           Salt & fresh ground pepper
     15 oz Can kidney or pinto beans;
           - rinsed, drained
      8 c  Torn fresh kale
      4 c  To 5 cups 1" whole grain
           - bread cubes; dried
    1/3 c  Dried tomatoes; in 1/2"
           - pieces
      3 oz Thin sliced cooked chorizo
     12 oz Fresh mozzarella; in 1"
           - cubes
     12 lg Eggs
    2/3 c  Olive oil
    2/3 c  Whipping cream
    3/4 c  Freshly grated Parmesan
           - cheese
      1 ts Kosher salt
    1/2 ts Fresh ground black pepper
    1/4 ts Grated fresh nutmeg
 
  Butter a 3 quart baking dish; set aside. Heat 1 tablespoon
  oil in a large skillet over medium heat. Add the onion
  rings and a sprinkling of salt. Gently saute until
  crisp-tender. Add the beans to the skillet and sprinkle
  lightly with kosher salt and a few grinds of black pepper.
  Remove and cool slightly. Wipe out skillet and add 1
  tablespoon olive oil. Heat over medium heat. Add kale.
  Sprinkle 1 tablespoon water and season lightly with salt.
  Cook, turning with tongs, until kale is wilted and cooked
  down, 3 to 5 minutes. Remove and cool.
  
  Scatter the bean mixture in an even layer in the prepared
  dish. Add bread cubes, tomatoes, and chorizo. Press the
  liquid from the kale and add to dish. Top with mozzarella.
  
  In a large mixing bowl whisk the eggs well until blended.
  Whisk in the olive oil and cream until very well blended.
  Whisk in Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper,
  and nutmeg. Pour egg mixture over layers in dish. Cover
  and chill at least 2 hours or overnight.
  
  Remove baking dish from refrigerator and let stand at room
  temperature for 30 minutes. Set oven @ 350ºF/175ºC.
  Uncover dish; bake about 45 minutes or until puffed and
  golden brown. Remove and cool on a wire rack for 10
  minutes before serving.
  
  Makes: 12 servings
  
  Better Homes & Gardens | April 2016
  
  MM Format by Dave Drum - 12 April 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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