Pole Beans with Peanut Pistou and Poached Eggs
- 1/2 lb romano beans, trimmed
- 1/2 lb green beans, trimmed
- Sea salt as needed
- 1 clove garlic
- 1/2 cup parsley leaves
- 1/2 cup basil leaves
- 1/3 cup toasted peanuts (use any left from the Goodbye to Summer Box) or almonds
- 1/4 cup olive oil
- 4 eggs
- 2 cups of cooked rice or polenta (optional)
- 1- Bring a pot of water to a boil and add a TBS of salt. Add the beans (do one type at a time, as the romano beans may take longer to cook) and boil about 3-4 minutes. Take one out with a slotted spoon, run it under cold water, and taste it. You want them crisp and just beginning to get tender. When they are ready, drain them and keep them warm, such as in the pot you cooked them, drained and with the lid on.
- 2- Make the pistou- Put the garlic, parsley, basil, nuts, and a generous pinch of salt in a food processor. Add 1 TBS of the olive oil and blend until pureed. With the motor on, add the rest of the oil in a slow stream to form an emulsified green sauce. Turn off the motor, taste, and correct the seasoning with salt and pepper.
- 3- Poach the eggs- Bring 2 inches of water to a boil in a wide but deep pan. Carefully crack the eggs into the water and immediately turn down the heat so the water is at a slow simmer, with little bubbles rising. Set a timer for 1 minute. After 1 minute, use a slotted spoon to scoop carefully under each egg to prevent it from sticking to the bottom of the pan. Simmer another 2 minutes for a runny poached egg, or another 4 minutes for a barely oozing poached egg. Remove the eggs with a slotted spoon onto a paper towel to drain. Season with salt and pepper
- 4- Spoon the cooked rice or polenta onto each plate (optional). Top with the warm beans, drizzle generously with pistou, and top with a poached egg. Garnish with more toasted nuts if you wish.
- Chef Tip-
- Pistou is a French variation of our Italian friend, pesto, but pistou usually doesn't contain cheese or pine nuts. This version gets added richness and protein from peanuts or almonds.
- Save any extra pistou in a jar, pouring olive oil over the top so it completely covers the pistou (this will preserve it. Store in the refrigerator for up to 3 weeks.
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