This vegetarian stew based on white beans is an easy meal to make and while the days are grey and cold it’s kind of nice to have a hearty stew in rotation. This dish is delicious and comforting, and what I love the most about this recipe is that it uses simple ingredients but it’s full of so much flavor. There is nothing complicated or unusual about it, but the tastes will surprise you.
The canned beans are transformed into a hearty weeknight dish and swirled with feta, herbs and poached egg, this comes together in no time. Serve with a thick slice of sourdough bread and enjoy.
- 1 can (400g/14 oz) white beans, drained
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 5 tbsp olive oil
- 100 ml (1/2 cup) vegetable stock
- 1/2 tsp cumin seeds
- 1/2 tsp dried thyme
- 1/4 tsp dried coriander
- 1 tsp lemon juice
- 1 tsp chopped parsley
- sea salt + black pepper
- 2 poached eggs
- 2 tbsp crumbled feta
- chopped chives
- black sesame
- chili flakes
- 2 thick slices of sourdough bread
In a saucepan, heat the olive oil and cook the shallot and garlic until soft. Add the beans, cumin, thyme and coriander. Season with salt and pepper, cook for 2 or 3 minutes, stirring occasionally. Add the vegetable stock, lemon juice and chopped parsley, simmer for 10 minutes. Season with salt and pepper to taste.
In the meantime, prepare the poached eggs. Fill a saucepan with 1/3 water, add a good splash of vinegar and bring to a boil. Break each egg separately in a coffee cup. Turn down the heat and keep the water just below the boiling point. Pour the first egg very carefully into the water, start pouring as soon as the cup touches the water. Repeat this with the second egg, and cook on a very low heat for 4 minutes. Carefully fish out the poached eggs with a slotted spoon, place on a plate lined with kitchen paper. Cut away any loose egg whites.
Transfer beans into bowls, serve with feta and poached eggs. Sprinkle with chives, sesame and chili flakes. Serve with a thick slice of sourdough bread. Enjoy!