White Bean & Kale Ragout, Crispy Chorizo & Baguette

I've recently become a fan of Field Roast Sausages. They've been around in the stores for awhile now but for some reason I just never tried them. The other week we tried the Apple Sage Sausage in our omelettes and the flavor and texture was great. As far as vegan chorizo goes, sometimes I make it myself, and sometimes I purchase it but it's never in a firm sausage like-link. When I saw that the Field Roast Spanish Style Chorizo was in links, I was eager to try. I'm sold!

Rich tomato, kale and white bean ragout with yellow and red bell peppers and fresh oregano served with spicy chorizo and crisp baguette slices to sop up whatever is left on the plate.

White Bean & Kale Ragout
2 tbl extra virgin olive oil
1 small white onion, small dice
1/2 red bell pepper, small dice
1/2 yellow bell pepper, small dice
salt and pepper
2 garlic cloves, minced
1 tsp red pepper flakes
1 head kale, stems removed, roughly chopped
1-15oz cannelini beans, drained and rinsed
1-28oz crushed tomatoes
1 tbl fresh chopped oregano

Preheat the oven to 325.
In a dutch oven or any pot you can place in the oven, saute the onions and bell peppers in oil over medium-high heat. Cook for 7 minutes. Add the garlic, red pepper flakes and season with salt and pepper. Add the kale and toss. Saute for 5 minutes until the kale has cooked down a bit then add the beans and tomatoes.
Cover and transfer to the oven. Bake for 1 hour then toss with oregano.

Crispy Chorizo
2 tbl extra virgin olive oil
2 tbl fine ground cornmeal
2 field roast spanish style chorizo links, cut on the bias
1 baguette, cut into 1/2" slices

Heat the oil in a small saute pan. Lightly coat each sausage piece in cornmeal and saute until golden brown and crispy. Remove the sausage from the pan and toast the bread in the chorizo oil.