If you have a can of white beans and some kale, you’re more than halfway done for a hearty, filling and delicious dinner!
This has to be one of our easiest recipes out there. And it’s a pretty creative one too! Depending on what type of flavor you’re looking for tonight, you can mix up things a little. If you want a spicier meal, add in some red pepper flakes. If you want more of a pop of flavor, squeeze half a lemon on top of your dish to really bring out the flavors of the other ingredients. Most importantly – have fun with it!
Our recipe adds a poached egg on top, but if you wish to keep this recipe fully vegan, just omit this and dig in! If you’d like to add an egg, here’s a quick rundown on how to poach an egg. Add 1/2 cup of vinegar to a bowl and crack an egg in it. Meanwhile, boil a small pot of water on the stove. Once boiling, use a whisk to stir vigorously, creating a vortex. After you you have a good vortex going, slide your bowl of vinegar and egg into the middle of the pot. Cook for 2 minutes, making sure to keep the egg spinning (even if it slows down). Use a slotted spoon to catch your egg and let it dry a bit with a paper towel on a plate. Then just scoop your egg up and top your dish!*
Ingredients
1 can (15 oz.) Great Northern beans
2 meatless sausages, italian style, cases removed (if they have them) and crumbled
1 large handful of kale, roughly shredded
Veggie stock/broth
Olive oil
Red pepper flakes
Instructions
Bon Appétit Magazine is dishing out all the details to making this recipe here.**
Notes
*It may take more than one time to get your eggs poached correctly. I.E. it took us two tries to get it right, so don’t worry if you don’t get it the first time around!
**This recipe is not meatless, so just substitute with the ingredients listed above to make ensure a meatless meal.
