White Bean Purée With A Poached Egg

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I’ve mentioned Cathy Erway’s bean puree post on Not Eating Out In NY in a previous entry.  Since first trying this recipe, it has become my staple dinner when I’m in the mood for something quick, extremely filling and healthy.

Truly no other meal leaves me as full and satisfied as this.  The first time I made it I decided to alter the bean puree recipe a bit by adding a touch more vinegar and some tabasco sauce and I have stuck with it because the tang and spice give it a really nice kick.  Here is how I make it…

1 can can cannellini beans (drain and discard liquid)
1/4 cup vegetable broth
1 clove minced garlic
2 tsp olive oil
3 tbs white vinegar
1 tsp tabasco sauce
salt and pepper to taste

In a small pot, combine beans with vegetable broth and garlic. Heat on medium for a few minutes or until hot. Pour into food processor, add remaining ingredients and blend to desired consistency.

In a separate pot, boil about 2 inches of water and add a few tablespoons of white vinegar. Once water comes to boil, reduce to simmer. Crack an egg into a small cup and pour egg into simmering water, using a spoon to pull the whites of the egg towards the yolk. Let simmer for about 3-4 minutes. Remove egg and place on top of bean puree.


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