We’re celebrating beans this week at #SundaySupper, but first a word about eggs. I have a weakness for things topped with a fried egg. Sautéed greens, Brussels sprouts hash, and pasta – it’s all good. I draw the line at pie, and probably ice cream, but I’m on board for almost anything else. This dish is my latest – it’s about getting beans and eggs together. Think Mexico’s Huevos Rancheros and France’s Salade Lyonnaise hooking up and having a baby.
The ragout can be made a few days ahead, making this a fast meal to pull together for either a brunch or casual dinner, and feel free to use white navy beans if that’s your preference.
The Carnivore-Vegivore Table:
Add thick-cut lardons or chorizo.
- 1 Tbsp extra-virgin olive oil
- ½ cup thinly sliced shallots
- 1½ tsp minced Serrano pepper
- 1 Tbsp coarsely chopped roasted garlic
- ½ tsp dried oregano
- ½ tsp sea salt
- 2½ cups cooked black-eyed peas
- ⅓ cup halved cherry tomatoes
- 2 - 3 Tbsp water
- ¼ cup high-temperature cooking oil
- 4 Yukon potatoes, thinly sliced
- ⅛ tsp sea salt
- 1 Tbsp sherry vinegar
- 4 small heads frisée
- 1 Tbsp unsalted butter
- 4 large eggs
- Heat up the olive oil in a heavy bottomed pot over medium-high heat - I use my Le Creuset. Sauté the shallots, Serrano, roasted garlic, oregano, and salt for 5 minutes - or until the shallots and pepper are softened.
- Add the legumes, tomatoes and water, and cook for another 10 minutes, or until the black-eyed peas are hot.
- Heat the cooking oil in a large sauté pan over medium-high heat, and sauté the potatoes until they begin to crisp - about 7 minutes. Pour out all the oil leaving 1 tablespoon in the pan. Add the sherry vinegar and the frisée. Swish around the pan until wilted.
- Melt the butter in a skillet for frying eggs over medium heat. Break open the eggs into the pan and flip after about 1½ minutes. Cook to the amount of doneness desired.
- To assemble: lay one-fourth of the fried potatoes on a plate and top with one small frisée head. Spoon one-fourth of the beans over the frisée, and top with the egg. Serve warm.
- Avocado Hummus by Our Good Life
- Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
- Black Bean Chili Nachos by Brunch with Joy
- Chickpea Fries (Panisse) by Curious Cuisiniere
- Five Layer Greek Hummus Dip by Food Done Light
- Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
- White Bean and Basil Spread by Peaceful Cooking
Bean-a-rific Soups and Stews:
- Butternut Squash White Bean Soup by Magnolia Days
- Chickpea and Bean Soup by Momma’s Meals
- Classic Cassoulet by Food Lust People Love
- Navy Bean & Kale Soup by An Appealing Plan
- Navy Bean Soup by The Messy Baker
- Slow Cooker Pork and Bean Stew by Nosh My Way
- Kielbasa and White Bean Soup by Cosmopolitan Cornbread
- Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen
- Bean and Cornbread Salad by MealDiva
- Clams with Black Beans by A Day in the Life on the Farm
- Gluten Free Green Bean Casserole by Gluten Free Crumbley
- Gold Rush Baked Beans by Lifestyle Food Artistry
- Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
- Pinto Beans With Cornbread Croutons by Nik Snacks
- Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Incredi-bean Main Meals:
- Arugula Tomato and Beans Flatbread by Family Foodie
- Bean and Bacon Tacos by Jane’s Adventures in Dinner
- Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
- Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
- Italian Beans and Greens by Simply Healthy Family
- Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
- One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
- Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
- Skillet Black Beans and Pork by Cooking Chat
- Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
- White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Amaze-beans Sweet Endings:
- Chocolate Covered Espresso Bean Bark by Love and Confections
- Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
- Flourless Mocha Brownies by That Skinny Chick Can Bake
- Gluten-Free Black Bean Brownies by Wallflour Girl
- Gluten-Free Donuts by NinjaBaker
- Pecan Praline Black Bean Brownies by Rhubarb and Honey
- Soy Awesome Cookies 2.0 by What Smells So Good?
- Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
- Sweet Bean Pie by Shockingly Delicious
- Vanilla Bean Creme Brulee by Noshing With The Nolands
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