Luncheon Egg Encased in Cannellini Beans
Eggs are a very good source of protein. Having an egg 3 times a week is reasonable for a healthy diet.
3 tablespoons olive oil
1 cup cooked cannellini beans
½ cup mashed potato
½ bunch chives, chopped
2 tablespoons all-purpose flour
¼ teaspoon Tabasco or other red hot sauce
½ cup Basic Vegetable Stock (see recipe on page 106)
6 hard-boiled eggs
Preheat oven to 375°. Grease the bottom of a baking pan with some of the oil.
Purée the beans, then combine with potato. Mix the chives, flour, hot sauce, 1 tablespoon of the oil, and the stock with the bean mixture.
Mold the bean mixture around the eggs. Place the encased eggs in the prepared baking pan. Drizzle (or spray) the tops and sides of the eggs with the remaining oil; roast for 15 to 20 minutes, until crispy and golden brown.
Remove from oven and serve with your favorite sauce (see Chapter 6 for sauce recipes).
Dried beans, when submerged for several hours or overnight, absorb much water, and swell to as much as twice their original size. They'll cook much more quickly than starting from dried, and the results may be more even, especially if the beans are old. Never cook them in the soaking water.