Name: Cannellini Beans and Wilted Arugula Topped with Poached Eggs
Prep time: 15 min
Cook time: 150 min
Total time: 645 min
Ingredients: 1 lb dried cannellini beans; 2 stalks celery (chopped); 1/2 cup fresh rosemary sprigs; 1/2 cup fresh thyme sprigs; 32 oz vegetable broth; 2 shallots (peeled, and end trimmed); 3 preserved lemons (seed removed and coarsely chopped); 9 cups water (divided); 3 cups baby arugula (packed); 1 1/2 tbsp red pepper flakes; 6 eggs; 2-3 cups water; 1 tbsp white vinegar; 1 tsp kosher salt

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We are trying to do some more Meatless Mondays at our house. This is filling and hearty, but not heavy.

Cannellini Beans and Wilted Arugula Topped with Poached Eggs

Creamy beans, slow cooked to perfection, topped with a poached egg. Meatless Mondays - elevated

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Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Soak Time: 8 hours

Total Time: 10 hours 45 minutes

Course: Main Course

Cuisine: Italian

Keyword: meatless Monday, poached egg, slow cooked

Servings:

Calories: 144kcal

Equipment

large bowl
Strainer
5.5 quart heavy bottomed pot
medium sized pot
slotted spoon

Ingredients

Cannellini Beans

1 lb dried cannellini beans
2 stalks celery chopped
1/2 cup fresh rosemary sprigs
1/2 cup fresh thyme sprigs
32 oz vegetable broth
2 shallots peeled, and end trimmed
3 preserved lemons seed removed and coarsely chopped
9 cups water divided
3 cups baby arugula packed
1 1/2 tbsp red pepper flakes

Poached Eggs

6 eggs
2-3 cups water
1 tbsp white vinegar
1 tsp kosher salt

Instructions

In a large bowl, add six cups of water and dried beans (should be enough water to cover beans)
Soak for eight hours (I changed the water after four hours, but this is optional)
Drain beans
Chop celery
Peel and trim shallots
Chop preserved lemons, removing seeds and set aside
In a heavy pot, add beans, celery, shallots, rosemary and thyme sprigs, vegetable broth and 3 cups of water
Bring to a boil, then lower heat and simmer for 1 hour
Add preserved lemons and red pepper flakes and simmer for another 1 1/2 hours or until beans are fork tender. Add the arugula and stir to wilt. Take off heat and set aside
In a separate medium sized pot, bring water to a low boil. Add salt and vinegar
With slotted spoon, stir water until a small funnel appears in the middle. Crack eggs into a small bowl (I do them individually, because in spite of having a food blog, I haven't mastered making multiple poached eggs at the same time)
Get the small bowl close to the water and drop into the center where the swirling is from the slotted spoon.
Gently stir to set egg. Poach for about 3 minutes.
Ladle out the beans into a bowl and top with poached egg (remove gently with slotted spoon).