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Beans + Greens with Eggs

Make this recipe anytime the craving hits for delicious sustenance. This recipe can easily be scaled to accommodate more people, using a larger pan and doubling or tripling the ingredients. Make a big batch of our Classic Baked Navy Beans and create this meal in minutes all week long. 

Beans + Greens with Eggs
2 cups Classic Baked Navy Beans 
1 bunch chard, chopped 
1 tbsp olive oil
3 eggs
Parsley or other fresh herbs for garnish
Crumbled feta or goat cheese 

Preheat the oven to 350 degrees. Using a small 8 inch cast iron skillet (or other ovenproof frying pan), heat the olive oil over medium heat. Add the chopped chard and a pinch of salt and cook, until the greens are wilted, about 5 minutes. 

Once the greens are cooked, remove the pan from heat and stir in the baked beans. Mix gently until the beans and greens are incorporated.

To add the eggs, make a well in the bean mixture for each egg, adding them one at a time. Add the feta or goat cheese (if using) and freshly ground black pepper to taste. Put the frying pan into the oven once it reaches temperature and bake for 20 minutes. 

Remove the oven and garnish with parsley or other fresh herbs. Serve hot, with or without bread. This is a very satisfying dish, and we recommend about 1 egg per serving, but heartier appetites may be able to enjoy 2 eggs! 

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