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Source: Food and Wine Quick from Scratch

Sausage and Black Bean Burritos
Top these overstuffed burritos with salsa or sour cream
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Serves: 4
Prep Time: 10 minutes
Cook Time: 28 minutes
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3/4 pound hot Italian sausage, casings removed
1-2/3 cups canned black beans, drained and rinsed (from one 15-ounce can)
1/4 teaspoon salt
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
1 tomato, chopped
2 tablespoons lime juice, (from about 1 lime)
1 red onion, chopped
4 9 inch flour tortillas
Lime wedges, for serving




Heat the oven to 350 degrees. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Remove.

Pour off all but 1 tablespoon fat from the pan and reduce the heat to low. Add the beans and salt and cook, mashing the beans with the back of a wooden spoon, until heated through, 2 to 3 minutes. Most of the beans should be broken up, but don’t mash them to a puree. Remove from the heat and stir in the sausage, half of the cheese, the tomato, lime juice, and onion.

Spread one quarter of the bean mixture in a line just below the center of each tortilla. Put the remaining cheese on top of the beans. Roll up the burritos and put them seam-side down in a small baking dish. Bake until the cheese is melted and the filling is hot, about 15 minutes. If the tops begin to brown too much, cover loosely with a sheet of aluminum foil. Serve the burritos with lime wedges.


Wine Recommendation: Hot Italian sausage, black beans, tomato, and cheese all argue for a big, fruity red wine. Find a robust zinfandel from California; its blackberry flavor and intriguing woodsy quality will stand up to, and enhance, this dish.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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