
Butter Bean Recipes, Stews + Bean Bowls -
Buttermilk White Beans With Eggs + Greens
Servings
4
Prep Time
8 hours
Cook Time
1 hour 20 minutes
Author:
Abra Berens
Ingredients
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5 sprigs thyme
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1 yellow onion, sliced thinly
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10 garlic cloves, crushed
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1 x 325g jar Organic White Beans
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2 teaspoons flakey salt, plus more to taste
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500ml buttermilk
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1 bunch (10 leaves) hearty greens (such as kale or chard), cut into ribbons
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1/4 teaspoon chile flakes (optional)
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120ml white wine
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4 large eggs
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Freshly ground black pepper
Directions
In a medium to large saucepan, heat several glugs of olive oil or knobs of butter over medium heat. Add the thyme sprigs and fry until fragrant and the leaves have stopped making the popping sound, about 1 minute. Add the onion and half the garlic, then reduce the heat to low and sweat until tender, 5 to 7 minutes. Add the beans with all of their bean stock. Bring to a boil, reduce to a simmer for 5 minutes.
When they’re done, remove the beans from the heat and add the rest of the garlic, the salt, and buttermilk. Stir to combine, cover, transfer to the fridge, then allow the beans to cool in the buttermilk—at least 30 minutes, but ideally overnight.
Before serving, remove the sprigs of thyme (don’t worry if some leaves break up into the broth) and gently warm the beans over low heat. When the beans are warm, taste and adjust the seasoning as desired.
In a large frying pan, heat a glug of olive oil over high heat until almost smoking, then add the greens and a big pinch of salt. Sautée the greens until they are bright in color and starting to soften. Add the white wine and chile flakes (if using) and allow the wine to evaporate by half.
Reduce the heat to medium and make four divots in the greens. Drizzle more olive oil into the greens and crack an egg into each divot. Season the eggs with salt and black pepper. Cover the pan with a lid to steam the eggs—5 to 6 minutes, checking frequently toward the end so they don’t overcook.
Dish the beans into serving bowls. Scoop a nest of greens and an egg from the pan and nestle on top of the beans. Drizzle with a bit more olive oil and serve on its own, or with a thick slice of toast.
We've de-Americanised this recipe from the Food52 for you + made it more Bold Bean Co friendly. The original for the recipe is here.