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Canellini beans with jamón, veggies, fried egg and honey

A hearty, colourful and healthy dish

ingredients for 4 servings (cost about 3 € pp)
  • salt
  • 150 g Santa Pau or canellini beans
  • 1 small carrot
  • 1 small onion
  • a handful of sage
  • EV olive oil
  • 4 large organic eggs
  • EV sunflower oil for frying
  • 4 large slices jamón serrano
  • Black pepper
  • 50 ml honey, better not too sweet

I prepare this dish at least once a month, my wife really loves it. It is very very tasty. I use Catalan Santa Pau beans, but if you cannot find them, you can use canellini beans.

We start preparing the beans by soaking them the night before in mineral or filtered water.

The next day we drain the beans, we put them in a big pot full of cold water and we bring to a boil. After about 5 minutes we are going to see some foam on the surface of the water. With a slotted spoon we skim off the foam, until the moment the beans stop producing any more. We remove the beans from the “dirty” water and we wash them under running water.

We place the beans in a kitchen net (for safety, as the net holds the beans and forbids their movement, something that would break them), we fill a pot with cold and salty filtered or mineral water and we put inside the net with the beans. We bring to heat and when the water starts boiling, we reduce the heat to low and we let the beans simmer, till tender. We remove the beans carefully and we keep them aside.

Meanwhile, we prepare the aromatics of the dish, sub-frying in olive oil the carrot, cut in very small dice and the onion, cut in slices. The aromatics must be tender and juicy, as well. We also sub-fry the jamón slices, cut in small pieces and the sage, trimmed. We want them to be crispy, both jamón and sage. When all ready, we mix carefully the beans, the carrot, the onion, the pieces of 2 jamón slices, the sage and the remaining fats and oils. We sauté them for a minute.

In a small pan with plenty of sunflower oil we fry the eggs, one at a time, aiming to create a crunchy egg white, while keeping the yolk liquid. We add salt and pepper right after each egg is done.

We put the bean mixture in the plate and next to it a fried egg with some honey, diluted with a little lukewarm water. We garnish with the rest two slices of jamón.


Published in LEGUMES