Protein Boost | Viral Cacio e Pepe Beans with Sausage Meat
with Parsley Salsa Verde & Tuscan Kale Salad
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. The internet loves all things cacio e pepe—and so do we! This viral version replaces trad Italian pasta with hearty white kidney beans, so we can feel good about all that cheese and butter (and cracked pepper, of course). A radish salad and a sharp parsley salsa verde bring veg-quilibrium.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 1 Lemon
- 14g Parsley
- 100g French radishes
- ½ Bunch of lacinato kale
- 2.5g Peppercorns
- 60ml Vegetable demi-glace
- 540ml White kidney beans (canned)
- 25g Grana Padano (contains rennet)
- 1 Shallot (or onion)
Contains: Eggs, Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
45 g
Saturated Fat
14 g
Sodium
2150 mg
Total Carb
61 g
Sugars
10 g
Protein
49 g
Fibre
24 g
Preparation
Mise en place
- Drain and rinse the kidney beans; mash ½.
- Zest and juice the lemon.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the radishes lengthwise.
- Halve, peel and mince the shallot.
- Roughly chop the parsley leaves and stems.
Cook the kidney beans
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the peppercorns, ⅔ of the shallot and salt. Sauté, 1 to 2 min., until fragrant.
- Add the kidney beans (whole and mashed), demi-glace, 1 ½ cups water (double for 4 portions) and salt.
- Cook, stirring often, 5 to 7 min., until thickened.
- Add the lemon zest, ⅔ of the cheese and 2 tbsp butter (double for 4 portions); stir well.
- If necessary, thin out with 1 to 3 tbsp water.
Make the salad
- Meanwhile, in a large bowl, combine kale, ½ the lemon juice, the remaining cheese, 1 tbsp oil (double for 4 portions) and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the radishes; toss well.
Make the salsa verde
- In a medium bowl, combine the parsley, remaining shallot and lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the kidney beans between your bowls.
- Drizzle with the salsa verde.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
