Bean Bowl with a Poached Egg

Don’t you love the idea of a ‘bean bowl’? I think it just sounds so comforting and warming. I wish I could say I thought up the idea on my own but it was inspired by a photo on Instagram by the lovely Sarah from My New Roots. This is one of those recipes you could take in any direction depending on your mood and what you happen to have in the house. So please just use this as a springboard for ideas.

takes: 25 minutes
makes: enough for 2
1 onion, peeled & diced
250g (9oz) home cooked beans or 1 can, drained
1/2 cup chicken or vegetable stock or bean cooking liquid
1 small bunch cavalo nero, kale or other greens, sliced crosswise
3-4 tablespoons white vinegar
2-4 fresh eggs

1. Heat a little oil in a saucepan. Add onions and cook over a medium heat until soft.

2. Add beans and liquid or stock and cavalo nero or greens.

3. Simmer uncovered for 15 minutes or until the greens are cooked and everything is hot.

4. Meanwhile bring a small saucepan of water and the vinegar to the boil on a very high heat.

5. Break an egg into a small cup and slide gently into the boiling water. Repeat with the other egg(s).

6. Reduce the heat to keep the eggs at a gentle simmer and cook for 3 minutes or until the eggs feel firm but not hard.

7. Drain eggs with a slotted spoon and pat dry with a clean tea towel.

8. Taste your beans. Season and serve with a poached egg on top.

Variations

paleo/low carb – replace cooked beans with a head of cauliflower or 2 heads broccoli cut into florettes and change the name to ‘veg bowl’. Serve with extra poached eggs to make it more substantial.

vegan – replace poached eggs with a few good handfuls of cashew or other nuts or chunks of avocado.

carnivore – after the onion has cooked, fry some pancetta or bacon or crumble some sausages in and cook until browned then continue as per the recipe, OR serve with finely sliced prosciutto draped over.

egg-free – if poached eggs aren’t your thing replace them with some cheese. Shaved parmesan is lovely or you could use any soft cheese like buffalo mozzarella, goats cheese, ricotta or even blue.

other greens – collards, spinach, silver beet, chard, kale, baby spinach.

different legumes – feel free to use any cooked bean or lentil here. You could also use ‘non-legumes’ like brown rice or quinoa or millet.

carb lovers / more substantial – serve with crusty bread + butter, or more beans!

short on time – use canned beans.

more veg – add carrot, red peppers, zucchini, tomatoes or celery with the onion and extra greens.

Reheating Guidelines

Warm the beans in a saucepan over a medium heat. Poached eggs can be warmed by popping in boiling water for a minute of so.

Serving Suggestions

In a bowl! Also nice with some grated parmesan on top.

Storage Best Practices

Store beans and egg separately in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so.
Easy freeze meal? Can be frozen for up to 12 months.

Waste Avoidance Strategy

onion – pantry.

beans – pantry if canned. If home cooked will keep for weeks in the fridge or can be frozen.

stock – freeze.

greens – will keep in a plastic bag in the fridge for a few weeks. Can be frozen.

eggs – will keep in the fridge for weeks.

Problem Solving Guide

too bland? – add in a little more salt. A splash of lemon juice can help. Or sprinkle over some grated parmesan.

watery – next time use less stock but for now you can simmer uncovered for a while to reduce the sauce.
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