Beans with eggs
6 servings
90 minutes
Beans with eggs is a simple yet surprisingly rich dish that combines the tenderness of young beans, the aroma of ham, and the airy texture of eggs. It resembles traditional farm breakfasts where fresh produce from the garden turns into a hearty treat. Softly cooked and slightly salted beans are harmoniously complemented by sautéed onions and serrano ham, whose salty-smoky note enhances the dish's flavor. The eggs soak into the beans and meat, transforming them into a tender, creamy mass that makes each spoonful a delight. This recipe is perfect for breakfast or a light dinner and can be served with warm bread and fresh vegetables, creating a cozy home-cooked atmosphere.
1
Young tender beans can be eaten with the skin. Cut off the ends and remove the tough strips from the skin. Cut the pods into squares, ensuring each has a bean. Rinse and dry.
- Green beans: 2 kg
2
Bring a large pot of salted water to a boil, add beans with a pinch of baking soda, and cook uncovered for 1 hour.
- Green beans: 2 kg
- Soda: 0.3 teaspoon
3
Meanwhile, heat oil in a pan, add finely chopped onion and cook on low heat, stirring, for 5 minutes until the onion is soft and translucent. Add finely chopped ham and fry for another 2-3 minutes.
- Olive oil: 6 tablespoons
- Onion: 1 head
- Serrano ham: 100 g
4
Put the beans in the pan. Beat the eggs with salt and pour them over the bean and ham mixture. Mix well. Cook, stirring, until the eggs are set.
- Green beans: 2 kg
- Chicken egg: 3 pieces
- Salt: to taste