You know those humble cans of white beans you’ve got stashed within the pantry? It’s time to dig them out and keep them on deck. they’re the backbone of this wholesome greens and beans hash. Give yourself 20 minutes (maybe less!) and you’ll be tucking into creamy, blistered beans tossed during a tangle of wilted lemony greens. Top it with a runny-yolked dropped egg , and prepare to desire a true dinner superhero.

Beans Are Better When Seasoned with Za’atar
On their own white beans are pretty mild-mannered, but toss them with a couple of sprinkles of za’atar from the spice cabinet and every one of a sudden they get an aromatic pick-me-up. Za’atar may be a Middle Eastern spice blend made with dried thyme, lemony sumac, and sesame seeds. You’re likely conversant in all on its own, but mix them together and it imparts an herbal, nutty flavor with an additional little bit of crunch from the sesame seeds. Finish the dish with a squeeze of lemon, which highlights the spice blend even more.

Read more: Z Is for Chickpeas Love Za’atar

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(Image credit: Maria Siriano)
Choose Your Greens
While this recipe leans on fresh and earthy Swiss chard, almost any sort of leafy green will work here. Craving a meal with more color? Switch out the green chard leaves for his or her rainbow counterpart. like better to skip the chard altogether? Use hearty kale, mustard, or greens instead (just decide to extend the cook time by a few minutes), or swap in quick-cooking spinach or arugula.

Make a neater poached egg: the way to Poach an Egg within the Microwave

Crispy White Beans with Greens and dropped egg
Serves 4
3 tablespoons vegetable oil , divided
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon kosher salt, divided
2 teaspoons za’atar, divided
1 medium bunch Swiss chard (about 10 ounces), stems removed and leaves thinly sliced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, plus more for serving
1 tablespoon freshly squeezed juice
4 large eggs, poached
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Heat 2 tablespoons of the oil during a large frypan over medium-high heat until shimmering. Add the beans, spread into a good layer, and cook undisturbed until the beans are lightly browned on rock bottom , 2 to 4 minutes. Add 1/2 teaspoon of the salt and 1 teaspoon of the za’atar, and stir to mix . Spread the beans out again and cook, stirring as required , until golden-brown and blistered on all sides, 3 to five minutes more.
Add the remaining 1 tablespoon oil to the pan. Add the chard, remaining 1/2 teaspoon salt, remaining 1 teaspoon za’atar, garlic, and red pepper flakes. Cook, stirring occasionally, until the chard is wilted, 3 to five minutes. Remove the pan from the warmth , add the juice , and toss to mix .
Divide the beans and greens among 4 bowls, and top each with a dropped egg and more red pepper flakes. Serve warm.
Storage: Leftover beans and chard are often stored during a covered container within the refrigerator for up to 4 days.