For years, this recipe has been my go-to quick, extremely filling weeknight dinner. It’s one of those dishes that’s fun to play around with too. Sometimes I’ll add miso or tahini, sometimes I’ll poach the egg, and sometimes I’ll soft-boil it. I’ve experimented with adding different vinegars and have tried adding a few dashes of tamari or going really heavy on the garlic. Each variation is delicious in its own way and I always adapt it to air more towards what I’m craving in the moment (which is most often tang, garlic, and salt). This is generally how I love to cook and how I discover some of my favorite flavor combinations, which often inspire how I think about future recipes. Give it a try, make it your own, and let me know what you come up with!
1 can can cannellini or great northern beans (drain liquid and rinse beans under cold water)
1/4 cup vegetable broth
1 clove garlic, roughly chopped
2 teaspoons olive oil
2 tablespoons white vinegar
1 tablespoon apple cider 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.
To cook egg:
- Bring a small saucepan of water to a boil over medium-high heat (enough water to cover the egg once you place it in the pot).
- Carefully lower egg into water.
- Cook 6½ minutes over a gentle boil.
- Transfer egg to a bowl of ice water and chill until just slightly warm, about 2 minutes.
- Crack all around and peel off shell. Slice in half and add to bean puree.
- Tablespoon of tahini for more creaminess
- Sherry vinegar in place of white / apple cider for a milder vinegar flavor
- Miso or tamari for some extra umami
- Anything else you think would be delicious in this! Let me know in the comments how you experiment with this recipe.