Taco Tuesday rē•spin: Braised Beans with Poached Eggs and Herbed Salsa

Hearty and Delicious!

By: Peas Thank You, for rē•spin
Taco Tuesday rē•spin: Braised Beans with Poached Eggs and Herbed Salsa

Becoming kitchen savvy can be difficult, a skill that doesn’t often come naturally to everyone. But it’s no secret that how we nourish ourselves is essential to our overall well-being, affecting the mind, body, and spirit. So to step out of our culinary comfort zone, we tapped into photographer and recipe developer Amy Holt, founder of Peas Thank You, to help us rē•spin our kitchen skills and craft a new vision for home cooking.

This week we’re serving braised beans with poached egg and herbed salsa—the perfect twist to your Taco Tuesday menu. 

Braised Beans with Poached Egg and Herbed Salsa

Ingredients: Herb Salsa

  • 3/4 cup of cilantro 
  • 3/4 cup of parsley
  • Two garlic cloves 
  • 1 tbsp capers
  • 1 tbsp Fresno chili
  • 1 tbsp apple cider vinegar 
  • 1 tbsp honey 
  • 1/3 cup of olive oil (recommend kyoord)
  • large pinch of both salt and pepper

Ingredients: Braised Beans

  • One pork chorizo 
  • 3/4 cup yellow onion-finely diced
  • 1 tbsp olive oil (recommend kyoord)
  • Three garlic cloves-minced
  • 1/2 cup of diced tomatoes 
  • 1.5 cup chicken stock
  • 1 15 oz can of cannellini beans-drained and rinsed
  • large pinch of both salt and pepper
  • 1 cup squash blossoms
  • 1/4 cup white vinegar 
  • Four eggs

Method of Preparation:

  1. Start by making the herb salsa. Using a small food processor, add all the ingredients: cilantro, parsley, garlic cloves, capers, Fresno chili, apple cider vinegar, honey, olive oil, and a large pinch of both salt and pepper. Pulse until blended and chunky.
  2. Fill a pot of water-place on the stove and bring to a boil. Meanwhile, heat a cast iron to medium/high heat.
  3. Take the pork chorizo out of the casing. Place onto the heated cast iron. Cook and break up into pieces.
  4. Once cooked, take the chorizo out of the pan and set aside. 
  5. Turn the heat down to medium-keep the renderings in the pan.
  6. Add the finely diced onion and cook for about 3 minutes until translucent.
  7. Add 1 tbsp olive oil, the minced garlic cloves, and chopped tomatoes-cook for another 3 minutes.
  8. Pour in the chicken stock, cannellini beans, and a large pinch of both salt and pepper.
  9. Stir and bring to a simmer to begin to cook down and thicken.
  10. Once the water is boiling, add 1/4 cup white vinegar, and bring it to a boil again.
  11. Crack an egg into a shallow cup or bowl. With a spoon, stir the water to create a circular motion.
  12. Drop the egg into the spinning water-repeat with all four eggs.
  13. Cook the eggs for 3-4 minutes (longer for harder yoke).
  14. Using a large spoon take each egg out of the water one at a time and place it onto a paper towel to absorb excess moisture.
  15. Time to assemble: Distribute the braised beans amongst four shallow bowls.
  16. Top with one poached egg each. Season with salt and pepper. Drizzle the herb salsa over the top. Enjoy!

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