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One-Skillet Bean & Broccoli Rabe Supper

September/October 2009, EatingWell on a Budget (2010)

Your rating: None Average: 3.8 (13 votes)

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.


One-Skillet Bean & Broccoli Rabe Supper

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 3 slices whole-wheat country bread (5-6 ounces), crusts removed
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • Freshly ground pepper to taste
  • 4 ounces lamb merguez sausage (see Shopping Tip), or Italian chicken, turkey or pork sausage links
  • 2 cloves garlic, thinly sliced
  • 1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped
  • 2 cups cooked cannellini beans, plus 1/2 cup bean-cooking liquid or water (see Tip)
  • 1/8 teaspoon salt, plus a pinch, divided
  • 4 large eggs

Preparation

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Top the bean mixture and eggs with the croutons and serve immediately.

Tips & Notes

  • 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 liquid can be used in some recipes.)
  • Makes about 6 cups.

Nutrition

Per serving: 463 calories; 24 g fat (7 g sat, 10 g mono); 233 mg cholesterol; 37 g carbohydrates; 25 g protein; 9 g fiber; 586 mg sodium; 506 mg potassium.

Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (115% dv), Folate (38% dv), Calcium (27% dv), Magnesium (17% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 2 lean meat, 2 fat


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High fiber
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