Cannellini Beans and Wilted Arugula Topped with Poached Eggs
144kcal
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
Equipment
- large bowl
- 5.5 quart heavy bottomed pot
- medium sized pot
- slotted spoon
Method
- 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).
Nutrition
Calories144kcalCarbohydrates18gProtein11gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat1gCholesterol164mgSodium1247mgPotassium208mgFiber5gSugar3gVitamin A1249IUVitamin C9mgCalcium122mgIron4mg