This Classic British Egg Recipe Stars Jammy Yolks and Juicy Sausage

Crispy, juicy pork sausage enveloped around a soft-boiled egg? Say no more.

Overhead view of Scotch Eggs
Serious Eats / Kevin White

For the past year, my colleagues and I have made hundreds of scotch eggs—sausage-wrapped boiled eggs that are fried until golden brown and crisp—at a British grill and smokehouse in Bowness-on-Windermere, a town in northeast England’s Lake District. The traditional version of the snack made with juicy pork sausage and chicken eggs is a British classic, but these days chefs often put their own twists on the dish by changing the type of sausage or egg. Some may reach for quail eggs, duck eggs, or even pickled eggs and wrap them in blood sausage, lamb sausage, or smoked fish, with some chefs even preparing vegetarian renditions with plant-based sausage. 

Overhead view of scotch eggs
Serious Eats / Kevin White

Of all the scotch eggs I’ve eaten, however, the version I enjoy most is still the one I prepare at work, where I envelope soft-boiled eggs with a savory apple and pork sausage, coat it in breadcrumbs, and fry it until it’s crisp. Cut in half and served alongside a ramekin of homemade piccalilli (vegetables pickled with ground turmeric, coriander seeds, cumin seeds, and English mustard powder), the dish is so popular that it frequently sells out within the first two hours of lunch service each day. To avoid disappointing customers, our front-of-house staff members have a dedicated space on their whiteboard to keep track of the number of scotch eggs left to sell.

Scotch eggs have been kicking around Britain for centuries, but the origins of the dish are murky. Despite its name, the dish does not hail from Scotland; writing for Country Life, food writer (and son of Britain's Queen Camilla, wife of Charles III) Tom Parker Bowles notes that the name may come from “the alternative meaning of ‘Scotch,’ meaning to cut, score, or gash.” The proprietors of the upscale department store Fortnum & Mason claim they invented the dish in 1738 when they wrapped a pullet egg—an egg from a young hen—with a mixture of chopped meat, anchovies, eggs, and breadcrumbs. (According to Parker Bowles, the evidence—in the form of archival documents—was apparently destroyed during World War I, so this claim is difficult to prove.)

picnic basket with a plate of scotch eggs, and picnic set up with a plate of cut open scotch egg, chips, a drink, and a cheese wedge on a wooden board
Serious Eats / Kevin White

It’s also possible that the dish was inspired by Indian nargisi kofta, a dish that consists of a boiled egg wrapped in a spiced minced beef and onion mixture that’s fried in ghee or butter, which is the theory that food historian Annette Hope puts forward in her 1987 book A Caledonian Feast. Regardless of how they came about, scotch eggs continue to be a mainstay of pub menus and picnic feasts across Britain. Scotch egg preferences can be deeply personal, and many Brits remain opinionated on the best eggs to use, the ideal firmness of the yolk, how best to season the sausage, what condiments to pair with them, and whether they should be served hot or cold. Personally, I like them piping hot with a runny soft-boiled egg.

The Best Sausage to Use for Scotch Eggs

Traditionally, scotch eggs are made with British pork sausage. However, British sausages differ greatly from American sausages, in both texture and flavor: While American sausages are usually made with finely ground meat, fat, and some seasonings, British sausages start with coarser chopped or minced pork, fat, and seasonings, and a breadcrumb filler. Unlike America sausages with their typically mild flavor profile, the British version leans more heavily on spices and herbs like nutmeg, sage, mace, thyme, and/or parsley. There are more than 400 different kinds of British sausages produced nationally, which means the flavor of scotch eggs varies from restaurant to restaurant and will ultimately depend on the type of sausage meat used. 

pork and herbs mixed together by hand in a bowl
Serious Eats / Kevin White

My recipe below calls for ground pork, as that will be much easier for most American home cooks to find than British or Irish-style sausages. If possible, I recommend heading to your local butcher and asking for coarse ground pork, which isn’t as finely minced as store-bought ground pork and more closely resembles the texture of British sausages. If that isn’t available, ask for a blend of meat that’s one part pork fat to four parts ground pork. 

If you’re able to get your hands on British- or Irish-style sausages, or any raw pork sausages, you can cut through the sausage casing, remove the meat, and use that for the recipe. When using pre-seasoned sausages, omit breadcrumbs and reduce salt, pepper, thyme, and nutmeg by half. Fresh parsley and chives can be kept at their original quantity. (Avoid sausages with overpowering seasonings like jalapeño or cayenne pepper.)

Measure Out Your Pork

The best way to ensure a successful, fully cooked scotch egg is to weigh and portion the minced meat for each egg to be sure you aren't using too much or too little. The more meat you wrap your egg with, the longer you’ll have to deep fry it—and the longer you fry it, the more likely you are to burn the breadcrumb coating. I settled on 100g (about three and a half ounces) minced meat per egg. If you don't have a kitchen scale, just divide the meat into four equal portions and eyeball it to the best of your ability.)

Use Soft-Boiled Eggs

Maybe using soft-boiled eggs is a personal preference. Maybe it’s truly the better option. The yolk tastes richer when it’s semi-cooked, and the differing textures between the sausage, egg whites, and the runny yolk give the dish more depth. But if you prefer a firm yolk, feel free to make your scotch eggs with hard-boiled eggs.

Overhead view of eggs
Serious Eats / Kevin White

How to Serve Scotch Eggs

Traditionally, scotch eggs are eaten as a cold picnic snack or served as a warm snack and appetizer at restaurants and pubs. You could certainly serve them as a cocktail party snack or as a starter or side at a dinner party. I recommend enjoying scotch eggs alongside something sweet and tangy like pickles, relish, or mustard to balance the richness of the scotch egg. Or let the scotch egg speak for itself and enjoy it on its own.

Prepare an ice bath by filling a medium bowl halfway with ice cubes and cold water; set aside.

Bring 3 quarts (2.8L) water to boil in a large pot. Carefully lower 4 eggs into pot and cook for six and a half minutes. Using a spider skimmer or slotted spoon, transfer eggs to ice bath and allow to cool for at least 15 minutes before peeling under cool running water; set eggs aside.

eggs boiling in water
Serious Eats / Kevin White

In a medium bowl, combine 1/2 cup (30g) panko breadcrumbs, parsley, chives, thyme, nutmeg, 1/4 teaspoon salt, and pepper. Add ground pork and, using a clean hand, gently mix, teasing apart ground meat with your fingers, just until mixture comes together and no unincorporated breadcrumbs and herbs remain. Avoid mixing any more than necessary.

2 image Collage. Top: mise en place of panko, parsley, chives, thyme, nutmeg, salt, pepper and pork. Bottom: pork and herbs mixed together by hand in a bowl
Serious Eats / Kevin White

Form pork mixture into 4 portions (about 3 1/2 ounces or 100g each); set aside on a large plate or 9- by 13-inch rimmed baking sheet.

meat and heb mixture split into 4s, on a white plate
Serious Eats / Kevin White

Set 3 wide, shallow bowls on a work surface. Add 3/4 cup flour to (100g) the first bowl, 3 eggs to the second bowl; and 2 cups (100g) panko breadcrumbs to the third bowl. Using a fork, whisk eggs.

Bowls of flour, whisked eggs and panko
Serious Eats / Kevin White

Cover your kitchen counter with a 9- by 13-inch piece of plastic wrap. Place 1 portion of the ground pork mixture on top of the plastic wrap and, using wet hands, flatten meat into a 5-mm thick, 5-inch wide patty.

Pressing meat mixture into a flat patty on plastic wrap
Serious Eats / Kevin White

In a large saucepan, heat 2 quarts of oil over high heat until the oil registers 338ºF (170ºC) on an instant-read thermometer.

Measuring temperature of pot of oil with thermometer
Serious Eats / Kevin White

Meanwhile: Dredge 1 boiled egg in flour, shaking off excess. Place egg in center of the sausage patty. Using the plastic wrap, lift sides of patty to wrap it around the egg until egg is completely encased in ground pork, using your fingers to gently shape the meat evenly around the egg and seal. Dredge wrapped egg in flour, shaking of excess. Transfer scotch egg to egg dish, and, using your right hand, turn to evenly coat. Lift and allow excess egg to drain, then transfer to bread crumb mixture. With your left hand, scoops breadcrumbs over scotch egg, then gently press, turning to ensure a good layer of crumbs on both sides. Return egg to large plate or 9- by 13-inch rimmed baking sheet and repeat with remaining eggs.

4 image collage. Top Left:wrapping the sides of the patty around the egg using the plastic wrap. Top Right: Dredging egg in flour. Bottom Left: Dredging egg in whisked eggs. Bottom Right: 4 prepared eggs on a baking sheet.
Serious Eats / Kevin White

Working in batches, carefully use a slotted spoon to gently lower 2 eggs into the pan. Temperature will drop; adjust flame to maintain oil temperature as needed. Cook until golden brown, crisp, pork is fully cooked and no longer pink, and registers 160ºF (71ºC) on an instant-read thermometer, about 10 minutes. Transfer to a paper towel-lined plate to drain and season with salt right away. Repeat with remaining eggs.

2 image collage. Top: dipping egg into hot oil with slotted spoon. Bottom: 4 scotch eggs cooked and resting on plate with paper towels
Serious Eats / Kevin White

Using a serrated knife, halve eggs. (The yolk should be jammy and slightly more set than a soft-boiled egg.) Serve immediately.

picnic basket with a plate of scotch eggs, and picnic set up with a plate of cut open scotch egg, chips, a drink, and a cheese wedge on a wooden board
Serious Eats / Kevin White

Special Equipment

Large pot, spider skimmer or slotted spoon, large plate or 9- by 13-inch rimmed baking sheet, plastic wrap, instant-read thermometer

Notes

Scotch eggs can be served cold or at room temperature. The pork will be firmer when cold, making it easier to pick up and eat as a snack. However, the breadcrumbs will be softer. 

The recipe can be doubled if desired.

If you don’t own a kitchen scale, do your best to divide the meat into equal portions.

Make-Ahead and Storage

Eggs can be boiled, peeled, and refrigerated in an airtight container 1 day in advance.

Scotch eggs can be prepared up to step 8 and refrigerated in a paper towel-lined airtight container for up to 2 days. When ready to fry, proceed with step 8. 

If eaten cold or room temperature, scotch eggs can be fried up to 2 days beforehand and stored in a paper towel-lined sealed container in the fridge. Eat them straight out of the fridge, or leave them at room temperature for 30 minutes before eating. 

To reheat fully cooked scotch eggs, preheat oven to 350°F (175°C). Bake eggs until warmed through or they have an internal temperature of 145ºF (63ºC), about 10 minutes.

You Can Get the “World’s Best Rice” in Almost Any Supermarket—Here’s How to Buy the Best and Cook It Properly

Winner of several “best rice in the world” titles, jasmine rice is known for its delicate fragrance and tender grains, and is used throughout Southeast Asian cuisines. We spoke with a Thai cooking instructor to learn more about how this variety is cultivated, how to shop for and cook it, and ideas for using it in various cuisines.

Graphic for Jasmine rice
Getty Images / Picture Partners

What's your "smells like home" meal? For me and many Thai people I know, it’s not a meal, per se, but an integral component of a meal: jasmine rice, or khao hom mali. The fragrant aroma of a fresh pot of steamed jasmine rice is about as comforting as it gets. 

“Jasmine rice is special,” says Pranee Khruasanit Halvorsen, a Seattle-based Thai cooking instructor. “It's an occasion, almost a dish in and of itself. It's like when you whip out the good olive oil.” 

Thai jasmine rice has won numerous “best rice in the world” conference titles and awards. Its fragrance and tender grains make it an ideal pairing for a number of dishes, from spicy stir fries to creamy rice puddings. But beyond aroma and taste, what makes this grain so unique? I spoke with Halvorsen to uncover more about jasmine rice. Read on to learn about the cultivation of jasmine rice, how to shop for and cook it, and ideas for using it in various cuisines. 

How Jasmine Rice Is Cultivated

Jasmine is a relatively new rice variety discovered by accident in 1945 by a farmer in Thailand's Chonburi region. The rice was named Khao Dawk Mali (jasmine rice) 105. Today, jasmine rice is still primarily grown in Thailand, particularly in the northeastern region of the country, but it can also be found in Cambodia, Laos, and Southern Vietnam. The warm, tropical climate and the seasonal monsoon rains create the perfect conditions for this long-grain rice variety to thrive. In this region, rice seedlings are usually grown in a nursery, planted by hand in the early rainy season (May to June), and harvested by late autumn (October to November). In the US, farmers plant seeds directly into production fields in April and May and harvest them in September and October.

After harvesting, jasmine rice grains are typically polished to remove the husk, bran, and germ, resulting in the white rice we commonly see. However, brown jasmine rice, which retains the bran layer, is also available and offers a nuttier flavor and chewier texture. Like basmati rice, jasmine rice is often aged for several months to a year by drying out in a storage facility, which enhances certain aspects of its flavor (though the flavor will still be more prominent right after harvesting) and cooking properties, making it fluffier and less sticky when cooked.

What Does Jasmine Rice Smell and Taste Like?

You would be forgiven for thinking jasmine rice smells of the jasmine plant, but the name actually comes from the color of its grain—which is as white as the jasmine flower. The rice’s aroma is, in fact, closer to the grassy, floral notes of pandan, a tropical plant of the screwpine family, which includes shrubs and evergreen trees. “Jasmine rice [from] Thailand will give you the strongest aroma and an almost silky texture,” says Halvorsen. “It's not sticky or chewy, but the grains do slightly stick together in just the right amount.” 

Close up of Jasmine rice.

While jasmine rice is grown in the United States, it doesn't have the same pronounced aroma and silky texture as Thai jasmine rice. It could be due to the provenance, suggests Halvorsen. “Like when you grow the same grapes in California, Italy, or France, and the wine tastes different because it takes on the taste of the land,” she says.

How to Shop for and Store Jasmine Rice

A grain of jasmine rice should be pearly white, semi-translucent, long, and slender, with a length-to-width ratio of 3:1. When cooked, the grains are shiny, soft, and tender, with a natural aromatic flavor that’s most pronounced when freshly harvested. You might want to avoid rice that looks chalky, broken, or excessively white, as this may indicate that it’s been over-polished or over-processed. However, this lower grade of rice is sometimes cheaper, so it’s an option if you’re on a budget. And there are some cases, such as when you are making Vietnamese cơm tấm, that broken rice is exactly what you want to look for.

Jasmine rice is available nearly everywhere, from major market retailers to specialty grocers. But not all jasmine rice is fragrant, so you’ll want to look for jasmine rice from Southeast Asia for the best aroma and flavor. In the US, it’ll likely be imported from Thailand. Look for a green and yellow seal on the package that says “Thai Hom Mali Rice Certificate,” which indicates it’s been certified by the Thailand Department of Foreign Trade, Ministry of Commerce. "It guarantees that the rice was grown in Thailand under the conditions essential for its signature aroma and texture," says Halvorsen.

Thai jasmine rice is graded based on the percentage of whole kernels and the purity of the mix, meaning how much of the product is solely jasmine rice without other varieties mixed in. AAA is the highest export quality, with a minimum requirement of 100% whole kernels and 92% purity. An 80/20 mix—which will be labeled on the product—means a fifth of the bag contains different types of rice. Broken rice is a grade of broken kernels that’s best reserved for porridge and dishes like Vietnamese cơm tấm that specifically call for broken rice.

You might also see some bags of jasmine rice labeled “new crop,” which indicates it was packaged shortly after harvest, when the rice’s fragrance is strongest. “New crop rice is the best, if you can afford it,” says Halvorsen, as it tends to have a higher price tag. “It’s very desirable because of the aroma, but it’s also so soft and nice on the palate.” New crop rice contains more moisture than older rice, so you need less water to cook it.

Overhead of a serving bowl of cooked Thai jasmine rice

If you’re not sure whether you have new crop rice, Halvorsen says to test it by making one cup of rice with one and a half cups of water. If it comes out too wet, that means it’s new crop and you’ll need to adjust the ratio and use less water next time. If it’s dry, then it’s been aged and you’ll need to add more water. Halvorsen suggests performing this test whenever you open a new bag of rice. “Because even if something says it's a new crop, you don’t know how long it’s been sitting in storage,” she explains.

As for storage, keep jasmine rice in an airtight container in a cool, dry place away from direct sunlight—ideally with the moisture-absorbing packet that typically comes with the rice, which will help the grains stay fresh. If it's especially humid where you live or you're concerned about pests, you can keep your rice in the freezer, which shouldn’t affect its quality. 

Signs of Well Cooked Jasmine Rice

When made right, jasmine rice should be soft and tender, with a subtle stickiness that holds the grains together but doesn’t make them mushy. (Not thoroughly rinsing your rice before cooking it could lead to a mushy texture.) Fortunately for home cooks, rice cookers make it easy to cook jasmine rice to perfection, but you can also make stovetop rice, and Halvorsen even uses her oven to cook rice for a crowd.

Common Uses for Jasmine Rice

20201030-thai-table-full spread-derek-lucci-2
Derek Lucci

Jasmine rice is much more than just a side dish—it's a fragrant, flavorful, and versatile ingredient that plays a central role in Southeast Asian cuisine. As Halvorsen aptly puts it, "Cooking jasmine rice is about embracing its simplicity and letting the grain's natural fragrance and texture complement the flavors of the dish."

Here are some of the most popular ways to enjoy it:

Steamed as part of a meal. The simplest and most common use for jasmine rice is to serve it steamed as part of a balanced meal. Its texture pairs well with stir fries, curries, and soups. In Southeast Asian cuisines, jasmine rice is a staple that complements bold, flavorful dishes like thit heo nuong xa (Vietnamese grilled lemongrass pork chops), gaeng khiao waan gai (Thai green curry), phat bai horapha (Thai-style beef with basil and chiles), and rau muống xào thịt bò (sautéed morning glory).

Fried rice. Jasmine rice is often used for fried rice dishes, in which it’s commonly cooked with garlic, soy sauce, and vegetables. The rice’s slightly sticky texture makes it ideal for absorbing sauces and seasonings without becoming mushy.

Jok, congee, and other rice porridges. Jasmine rice is used to make rice porridge in many Asian cuisines. The rice is cooked with plenty of water or broth until it breaks down into a creamy consistency. It’s a comforting dish often served with pickled mustard greens, kimchi, salted eggs, marinated tofu, sautéed mushrooms, or poached chicken for breakfast or as a light meal.

Velveted chicken with mushrooms on top of Cantonese clay pot rice.
Serious Eats / Amanda Suarez

Clay pot rice. Cantonese clay pot rice is cooked slowly and gently in a porous, semi-glazed clay pot until the rice is fluffy and aromatic with a satisfyingly crisp bottom. It’s commonly served with chicken and shiitake mushrooms, Chinese sausage, or soy-marinated pork belly.

Rice pudding. For an easier, quicker, more stovetop-friendly version of the iconic Thai sticky rice with mango, use jasmine rice in place of sticky rice. Unrinsed, the grains give the dessert just the right amount of starch.

The Takeaway

Jasmine rice is much more than a staple food—it's a cultural touchstone that embodies the comfort of home for many people. Its delicate fragrance, tender grains, and versatility in both savory and sweet dishes make it a beloved ingredient around the world. Whether served simply alongside stir fries or transformed into rice porridge, jasmine rice brings a unique balance of aroma and texture that enhances many cuisines, especially Southeast Asian ones. As you explore the magic of this grain, remember that its subtle nuances come from both the land where it's grown and the care taken in its preparation.

Can Our Founder Fix Caramel Apples? A Highly-Scientific Investigation

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.


This week, let’s get right to all the things happening around Food52, and save my cooking problems for the end of the email.

Read More >>

Chicken Enchilada Soup

Flavorful and comforting chicken enchilada soup is a quick and easy fix for dinner. Savory, slightly sweet, and spicy, this soup is the perfect balance of flavors.

Flavorful and comforting chicken enchilada soup is a quick and easy fix for dinner. Savory, slightly sweet, and spicy, this soup is the perfect balance of flavors.

Easy White Chicken Chili

This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!
The post Easy White Chicken Chili appeared first on The Stay At Home Chef.

This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!

The post Easy White Chicken Chili appeared first on The Stay At Home Chef.

Easy White Chicken Chili

This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!
The post Easy White Chicken Chili appeared first on The Stay At Home Chef.

This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!

The post Easy White Chicken Chili appeared first on The Stay At Home Chef.

Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!

The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.

Quick and easy one-skillet meals are always my favorite and this Sweet Potato Black Bean skillet is no exception. It’s nutritious, veggie-packed, perfect for cleaning out the fridge or pantry, and of course it’s budget-friendly! It’s also great for meal prep. So grab some avocados, sour cream or greek yogurt, and your favorite salsa and get ready to enjoy this simple and delicious 25-minute meal!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

Ingredients For Sweet Potato Black Bean Skillet

I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:

  • Sweet Potatoes: Sweet potatoes are super nutritious and just so happen to be one of my favorite foods. You’ll only need about 2 medium sized sweet potatoes for this recipe.
  • Black Beans: Black beans are packed with fiber and protein and are great paired with sweet potatoes. They also add lots of color and texture to the dish. 
  • Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add wonderful flavor and aromatics.
  • Diced Tomatoes: I used petite diced tomatoes to roughly match the size of the rest of the chopped veggies in this recipe. Fire-roasted tomatoes would also taste great!
  • Kale: A couple handfuls of chopped kale adds color, texture, and extra vegetables to the dish. You can also substitute with baby spinach instead if that’s what you have in your fridge.
  • Spices: I used a mix of chili powder, cumin, smoked paprika and garlic powder to create a bold Southwest-inspired flavor base for this skillet meal.

Recipe Tips!

  1. Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
  2. Don’t worry about the sweet potatoes cooking all the way through in the first step. They will continue to cook with the rest of the ingredients. The goal is for them to not be too mushy and still have some bite to them when they’re done.
  3. Feel free to mix and match the ingredients based on what you have in your pantry or fridge. Fire-roasted tomatoes would be great and I always have an extra half bag of spinach in my fridge.

Topping & Serving Suggestions

I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:

Storing Leftovers

This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!

Overhead view of sweet potatoes and black bean skillet with brown rice on a white plate.
Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.
Print

Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 (1.75 cups each)
Calories 220kcal

Ingredients

  • 1.5 lbs. sweet potatoes (about 2 medium) $1.64
  • 1 red bell pepper, diced $1.50
  • 1 small yellow onion, diced $0.42
  • 1.5 Tbsp olive oil $0.18
  • 1 tsp chili powder $0.10
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 3/4 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp smoked paprika $0.05
  • 1 15 oz. can black beans, drained $1.25
  • 1 14 oz. can petite diced tomatoes $1.47
  • 2 cups chopped kale $0.56
  • 1 Tbsp fresh chopped cilantro $0.10

Instructions

  • Wash, peel, and dice the sweet potatoes. Dice the red bell pepper and the onion.
  • Heat a large skillet over medium heat and add the olive oil. Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
  • Now add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
  • Add the black beans, diced tomatoes, and chopped kale to the skillet. Gently stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
  • Now all that's left to do is top with some fresh chopped cilantro and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Sodium: 548mg | Fiber: 7g

How to Make Sweet Potato Black Bean Skillet – Step by Step Photos

Sweet potatoes cut into cubes on a cutting board.

Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.

Chopped sweet potatoes added to a large skillet.

Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.

Cooked sweet potatoes in a skillet.

Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.

Onion and bell pepper added to sweet potatoes in a skillet.

Now add the red bell pepper and diced onion to the skillet.

Spices added to sweet potatoes and veggies in a skillet.

Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.

Kale, black beans, and tomatoes added to sweet potatoes in a skillet.

Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.

Overhead view of cooked sweet potato and black bean skillet.

Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)

Sweet Potato and Black beans with rice in meal prep containers.

Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.

Apple Pie Cookies

These apple pie cookies pack the flavors of classic apple pie into a ‘buttery’, flaky, perfectly spiced cookie-pie combo—an ideal fall dessert, now egg and dairy-free!

These apple pie cookies pack the flavors of classic apple pie into a 'buttery', flaky, perfectly spiced cookie-pie combo—an ideal fall dessert, now egg and dairy-free!