Make Ahead

White bean stew with feta and poached egg

by:
May 12, 2021
4
5 Ratings
White bean stew with feta and poached egg
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

This vegetarian stew based on white beans is an easy meal to make and while the days are grey and cold it’s kind of nice to have a hearty stew in rotation. This dish is delicious and comforting, and what I love the most about this recipe is that it uses simple ingredients but it’s full of so much flavor. There is nothing complicated or unusual about it, but the tastes will surprise you.
The canned beans are transformed into a hearty weeknight dish and swirled with feta, herbs and poached egg, this comes together in no time. Serve with a thick slice of sourdough bread and enjoy. —Anna Chwistek | Serving Dumplings

What You'll Need
Ingredients
  • 1 can white beans, drained
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 125 milliliters (1/2 cup) vegetable stock
  • sea salt + black pepper
  • 1 teaspoon chopped parsley
  • 2 poached eggs
  • chopped chives + black sesame + chili flakes, for serving
  • 5 tablespoons olive oil
  • 1/2 teaspoon each: cumin seeds, dried thyme, ground coariander
  • 1 teaspoon lemon juice
  • 2 tablespoons crumbled feta
  • 2 thick slices toasted sourdough bread
Directions
  1. In a saucepan, heat the olive oil and cook the shallot and garlic until soft. Add the beans, cumin, thyme and coriander. Season with salt and pepper, cook for 2 or 3 minutes, stirring occasionally. Add the vegetable stock, lemon juice and chopped parsley, simmer for 10 minutes. Season with salt and pepper to taste.
  2. In the meantime, prepare the poached eggs. Fill a saucepan with 1/3 water, add a good splash of vinegar and bring to a boil. Break each egg separately in a coffee cup. Turn down the heat and keep the water just below the boiling point. Pour the first egg very carefully into the water, start pouring as soon as the cup touches the water. Repeat this with the second egg, and cook on a very low heat for 4 minutes. Carefully fish out the poached eggs with a slotted spoon, place on a plate lined with kitchen paper. Cut away any loose egg whites.
  3. Transfer beans into bowls, serve with feta and poached eggs. Sprinkle with chives, sesame and chili flakes. Serve with a thick slice of sourdough bread. Enjoy!
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See what other Food52ers are saying.

  • Anna Chwistek | Serving Dumplings
    Anna Chwistek | Serving Dumplings
  • Lauree
    Lauree
  • AllisonHall
    AllisonHall
  • Caileiper
    Caileiper

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4 Reviews

Lauree
Lauree August 4, 2022
This is such an easy and delicious recipe. I’m not vegetarian so I add bacon in the beginning and it’s a crowd pleaser
 
AllisonHall
AllisonHall December 2, 2021
EASE - Five Stars
FLAVOR - Five Stars
WOW FACTOR - Five Stars!!

I used freshly ground coriander seeds which really got me seeing stars. I love this stew! The creamy poached egg, the flavorful broth, and the chewy white beans create a composition that seems much more complicated than it is. The flavor is elegant and unique without being fussy. A weeknight treat! :)
 
Caileiper
Caileiper December 15, 2020
This recipe is missing key aspects of the ingredients as listed in the directions: olive oil, lemon juice, feta, cumin, thyme, and coriander.
How much of each?
 
Anna C.
Anna C. December 16, 2020
Thanks for noticing that! Fixed now!