Bean, Kale and Egg Stew Recipe

Name: Bean, Kale and Egg Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 small red onion, chopped; Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved; 1 1/2 cups low-sodium chicken or vegetable broth; 2 teaspoons low-sodium soy sauce; Kosher salt and freshly ground black pepper; 1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups); 4 large eggs; 4 slices whole-grain bread; 2 ounces sharp Cheddar, grated (about 1/3 cup); Your favorite hot sauce, for serving

Servings: persons

2 tablespoons olive oil
1/2 small red onion, chopped
Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved
1 1/2 cups low-sodium chicken or vegetable broth
2 teaspoons low-sodium soy sauce
Kosher salt and freshly ground black pepper
1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups)
4 large eggs
4 slices whole-grain bread
2 ounces sharp Cheddar, grated (about 1/3 cup)
Your favorite hot sauce, for serving

1
Preheat broiler.
2
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat.
3
Add the onions and cook, stirring, until soft, about 4 minutes.
4
Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper.
5
Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes.
6
Remove from the heat, cover and keep warm.
7
Heat the remaining 1 tablespoon oil in a large nonstick skillet.
8
Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes.
9
Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more.
10
Remove from the heat.
11
Top each slice of bread with cheese and broil until melted.
12
Cut each slice in quarters.
13
Divide the stew among four bowls, top each with an egg and serve with a piece of cheese toast.
14
Serve with hot sauce.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 small red onion, chopped, Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved, 1 1/2 cups low-sodium chicken or vegetable broth, and more.

Yes, Bean, Kale and Egg Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean, Kale and Egg Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions