Fast Lunch #1: white beans & sourdough

another brothy bean recipe, with good reason.

If you’re like me, you thrive on three meals a day. Anything less, and I’m not very reliable (this is not a blessing, it’s a curse). But with that comes the reality that I spend quite a bit of time in the kitchen, and need to stay creative. That's why we all need pantry and fridge staples that are versatile enough to turn into breakfast, lunch, or dinner quickly, especially on days when a cooking project isn’t in the cards. White beans is one of the staples I do not trudge forth without.

Another essential for me is a good loaf of sourdough bread. When I travel and can't bake for myself, I make it my mission to sample sourdough from multiple bakeries. Because to me—bread is a treasure, and it deserves to be treated as such. My queen!

Thoroughbread is one of Austin’s few sourdough bakeries. It passed the test.

There’s a couple rituals I follow when I get a fresh loaf of sourdough:

1) cut of the crusty well cooked end piece and eat it untested with good quality butter and flakey sea salt — this is the litmus test

2) I make my favorite breakfast: two tartines of toasted sourdough slathered with butter. One slice with my dad’s homemade jam (plum, cherry, mirabelle, or blackberry) and one slice a generous layer of extra sharp cheddar cheese. I alternate bites.

But today it is pouring rain, and I craved something nutritious and comforting. Behold — a fast, rich, and flexible lunch: Brothy beans with a jammy egg, parmesan, leeks, kale, lemon, and great bread.

Every white girl and their mama has a brothy beans and greens recipe (see here, or here, or here) — but this one comes together in 20 minutes or less, and yes, I wrote it. Plus, we should all feel empowered to open up a nearly bare fridge and pull together something as luscious as this. A simple, satisfying bowl that makes the most of what’s on hand.

Fast Lunch #1: Beans and Greens and Toast

For the Beans:

• 1 can of white beans¹ (butter, gigante, navy, or great northern beans), drained and rinsed

• 1 small leek, sliced into fine half-moons

• 2 garlic cloves, minced

• 1 lemon, zested

• A handful of kale, washed, stems removed, and sliced small (or any hearty green)

• Good quality parmesan

• Extra virgin olive oil

To season:

• Salt

• Pepper

• Red chili flakes

• Bay leaf and/or Fresh rosemary (optional)

Instructions:

1. Bring water to a boil in a saucepan for your egg. Once it’s boiling, cook the egg for 7 minutes for the perfect jammy consistency.

2. While the egg is cooking, prepare the beans: Slice the leek into fine half-moons and sauté it in a saucepan over medium heat with a good glug (1-2 tablespoons) of extra virgin olive oil. Cook until the leek is translucent, about 3 minutes.

3. Add the minced garlic, lemon zest, a pinch of red pepper flakes, and a bay leaf (and rosemary if you have it). Sauté 2 minutes more.

4. Stir in the drained beans, season with a generous pinch salt, and add ½ cup of water or vegetable stock. Let the beans simmer gently.

5. While the beans are simmering, prepare your kale by stripping the stems and slicing the leaves small. Set aside.

6. For the bread: If you want a perfect crispy toast, heat a cast-iron skillet over medium heat. Once hot, drizzle enough olive oil to coat the bottom. Place in a 1-inch slice of sourdough and press it down with a chef’s press or a small cast-iron pan to get a beautiful sear. Cook for 3-5 minutes until golden brown, resisting the urge to move it around while it fries.

7. Once the toast and egg are done, toss the kale into the beans and let it wilt. Taste and adjust seasoning as needed.

8. To serve: Ladle the beans into a bowl, top with finely grated parmesan (use a vegetable peeler for wide, salty slivers), add the egg, and finish with a squeeze of lemon.

9. Devour with or on the bread.

Other white bean applications I love:

1. Butter beans in smoked cascabel oil by Yotam Ottolenghi

2. A white bean dip: Like this one.

3. The Samin Nosrat Tuscan white bean and kale soup.

4. A tuna and white bean salad, for example.

What do you do with a can of white beans?

xx

Eliza

1. It can be hard to find butter beans in the states, but this brand is somewhat widely available and delicious.