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

Prep Time: 15

Cook Time: 2 30

Soak Time: 8

Total Time: 10 45

Course: Main Course

Cuisine: Italian

Keyword: meatless Monday, poached egg, slow cooked

Servings:

Calories: 144kcal

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).