Beans for BREAKFAST?

Written By J Holland

Beans for breakfast are nothing new, our friends across the pond have them daily. When I first heard of people eating beans for breakfast- on purpose- I had the reaction you are probably having.

YUCK. But hear me out- this is really good!

While scrolling my new favorite time suck, BEANTOK on TikTok, I came across a dish I had to try. Please remember this is my version, most likely a bastardized version and an absolute MESS, and you are free AND ENCOURAGED to change this as you see fit.

It’s basically eggs poached in a rich, garlicky, tomato, bean and kale stew. It’s easy to throw together and up that kale you’re always so stressed about getting in your weekly baskets. Give it a try, especially if you’re working from home that day!

Ingredients:

  • 3-4 Fresh tomatoes chopped (I used yellow and red)

  • Garlic-use your discretion. I used 1 tbsp chopped garlic

  • 1 can white cannellini beans. Rinsed.

  • 2-3 leaves of kale, torn from stem and chopped. (Or spinach yeah yeah)

  • 4 eggs (I used Lathem Farms organic eggs from our market)

  • Basil salt, Italian seasoning, Kinders The Blend, not for me but anything spicy would be nice too!

Directions:

  1. Over a medium heat add the chopped tomatoes, basil salt and Italian seasonings. As the skins pull away from the flesh removed with tongs. Let this simmer for a bit and let the juices reduce down and thicken.

  2. Add the beans. Pour in the rinsed cannellini beans and stir well and cook for at least 3-5 minutes. The beans will absorb up some of the juice,

  3. Add the torn and chopped kale. Stir well and cook down until kale is wilted, about 3 minutes.

  4. Spread the mixture out in the pan and make 4 small wells for the eggs. Make sure the eggs don’t touch the pan, you want them right on top of the mixture

  5. Crack the eggs in the well and cook until the whites are set and no longer translucent, about 4-5 minutes. Cover. Turn heat off and let the eggs continue to cook until the yolks are set to your preference.

  6. Serve hot and enjoy!

Nutritional information:

Makes 2 Servings, Information is per serving.

Calories~310

lProtein 21g

Fiber10g

Total Carbohydrates32g

Fat10g

Made with ingredients found at our weekly farm stand. Saturdays 8:30-12:30 at 3140 Johnson Ferry Road near Walmart and next to IHOP in East Cobb.

J Holland
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