If beans and greens are not a part of your regular menu, this one-pot dish will change your mind. Sausage and garlic flavor the broccoli rabe and beans while the big, rustic croutons soak up the broth.

Vanessa Barrington
Source: EatingWell Magazine, September/October 2009

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Tear bread into 1/2- to 1-inch irregular pieces. Place on a large baking sheet and toss with 1 tablespoon oil. Season with pepper. Bake until golden brown and crisp, 10 to 12 minutes.

  • Meanwhile, heat 1 teaspoon oil in a large skillet, preferably cast iron, over medium heat. Remove sausage from casing and cook, breaking it up, until browned and cooked through, 3 to 5 minutes. Drain on paper towels. Let the pan cool.

  • Pour off any oil left in the pan, add the remaining 1 tablespoon oil and place over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring, until wilted and tender but still bright green, 4 to 6 minutes. (Add 1 to 2 tablespoons water if the greens seem dry.)

  • Add beans, bean-cooking liquid (or water), the sausage and 1/8 teaspoon salt to the pan, stirring to combine; bring to a simmer. Make 4 indentations in the bean mixture and break an egg into each one. Season the eggs with the remaining pinch of salt and pepper to taste. Cover the pan and cook the eggs, checking occasionally, until desired doneness: 3 to 5 minutes for soft-set yolks, 7 to 9 minutes for hard-set yolks.

  • Top the bean mixture and eggs with the croutons and serve immediately.

Tips

Make Ahead Tip: Store croutons (Steps 1-2) airtight at room temperature for up to 3 days.

Shopping tip: Lamb merguez sausage is seasoned with a blend of spices including red chiles, garlic, cumin, coriander, caraway and paprika. Look for it near other specialty sausages in well-stocked supermarkets or online at dartagnan.com.

Tip: How to Cook a Pot of Beans

1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li

Makes about 6 cups.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

465 calories; protein 24.7g 49% DV; carbohydrates 37.2g 12% DV; dietary fiber 8.3g 33% DV; sugars 2.9g; fat 24.2g 37% DV; saturated fat 6.8g 34% DV; cholesterol 207.1mg 69% DV; vitamin a iu 5771.8IU 115% DV; vitamin c 80mg 133% DV; folate 150.9mcg 38% DV; calcium 142.4mg 14% DV; iron 4.9mg 27% DV; magnesium 67.6mg 24% DV; potassium 511.4mg 14% DV; sodium 582.6mg 23% DV; thiamin 0.3mg 27% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/21/2012
This is a good tasting recipe but too heavy with eggs sausage beans and croutons. I made it a second time without the croutons and enjoyed it much more. I love cooking everything in one skillet and you can play around with different ingredients: I substituted kale for the rabe and it was delicious. Pros: One skillet! Cons: too heavy Read More
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