Brunch Beans

Brunch Beans

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 2 + Servings

What You Need

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, finely diced
• 2 Green Onions, sliced & separated light & dark portions
• 540ml Butter Beans, drained & lightly rinsed
• 2/3 C White Wine (I used Pinot Grigio)
• 1/4 C Pres. Choice Plant-Based Chik'n Broth (sub Vegetable)
• 1 1/2 Tsp. Clubhouse Roasted Pepper & Garlic Seasoning
• Small Handful Fresh Basil, torn
• 2 Tbsp. Fresh Parsley, chopped
• 1/2 C Grana Padano, finely shredded
• 1/2 Lemon
• Himalayan Salt & Cracked Pepper
• SERVE WITH - 2 - 3 Large, Free Range Eggs, Grilled Crostini
• GARNISH - Reserved Green Onion, Fresh Parsley, Basil, Grana Padano

N O T E S

* There were enough beans in my opinion for a third egg / serving. However, I only needed 2 and reserved the leftover beans for a work snack. 

* If you don't have access to Clubhouse Red Pepper & Garlic, sub your favourite seasoning blend. This dish is fairly adaptable in terms of seasoning.

Directions

• Begin heating a 10" skillet on just about medium heat with the butter, EVOO, garlic, and pepper flakes in the skillet. Once heated, let everything sizzle together for about a minute before adding the onion and light portions of the green onions. Season with salt & pep, stir, and let those cook about 6 - 7 minutes without browning. Stir as needed.
• Add the butter beans and let them come to the temperature of the skillet. Once the beans are warmed up, pour in the wine and let that start to reduce for a few minutes. Next, pour in the broth and season with salt. Once the skillet starts bubbling away, sprinkle in the fresh basil and clubhouse seasoning, stir, and reduce to a simmer. Let everything simmer together for 8 - 10 minutes until thick and rich. Fold in the grana padano & parsley, squeeze in the juice from the lemon, taste, and adjust salt if needed.​

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• CROSTINI - Heat a grill pan and grill some baguette slices brushed with EVOO on both sides until crisp. I sprinkled them with grana padano prior to grilling for a little extra crisp action and flavour.
• EGGS - Heat some EVOO in a small skillet on just about medium. Once heated, crack in the eggs and season with salt, pepper, and pepper flakes. Cook until whites are set and yolk is perfect. Make sure to baste your egg whites with the hot oil to get the whites cooking quickly so that yolk stays runny and perfect.
• For service, place the fried eggs on top of the skillet of beans. Grate some grana padano over the dish and sprinkle with the reserved dark green onions, fresh parsley, and some basil if desired. Dunk your  crostini right in to the eggs, scooping up some of the yummy beans along with each bite. ENJOY!

HAPPY VEG