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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 2 tablespoons olive oil
- 1/2 small red onion chopped
- 2 (15 ounce) cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved
- 1 1/2 cups vegetable broth or chicken broth, low sodium
- 2 teaspoons soy sauce low-sodium
- salt to taste
- black pepper to taste
- 1 bunch kale stemmed and torn into 2-inch pieces (about 10 cups)
- 4 large eggs
- hot suace for serving
Ingredients
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Instructions
- Preheat the broiler.
- Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and saute until soft, about 4 minutes.
- Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper.
- Bring to a simmer, add the kale, and stir until wilted. Bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover, and keep warm.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes. Sprinkle each egg with pepper, cover, and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
- Divide the stew among 4 bowls. Top each with an egg and serve with hot sauce.
Recipe Notes
Recipe Adapted from www.foodnetwork.com/recipes/food-network-kitchens/bean-kale-and-egg-stew.html. Retrieved January 2015.