Pan of borlotti beans next to a plate of beans, topped with a fried egg, feta and lemon.

Bangin’ borlotti bean hash

Feel full of beans after your workout with this flavourful combination of borlotti bean and spring green hash. Topped with an oozy, gooey vitamin-rich egg, and some simmering sage thrown in for good measure, it’s a speedy, satisfying, nutritious kick!

45 minutes

Serves 4

Nutritional Information (Per portion)

Calories 402
Protein 25.7g
Fat 16g
of which saturates 4.2g
Carbohydrates 32g
of which sugars 8.2g
Fibre 55.8g


  • 2 tablespoons olive oil
  • 1 onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 1 red chilli, finely sliced
  • 2 tins (400g) borlotti beans
  • A handful of cherry tomatoes, halved
  • 200g spring greens or kale, washed and finely sliced
  • 4 Enriched eggs
  • 5 sprigs of sage
  • 50g feta, crumbled
  • ¼ lemon


  1. Heat 1 tablespoon olive oil in a frying pan over a medium heat and fry the onions for 10 minutes, until soft and golden. Add the garlic and chilli, frying for 2 minutes before tipping in the beans and their juice from the tin.
  2. Add the tomatoes and cook for 15 minutes, until cooked down and season to taste. Fold the greens through the beans and cook for another 5 minutes with the lid on.
  3. In another pan, heat 1 tablespoon of olive oil and fry the eggs. During the final minute of cooking, scatter in the sage leaves and sizzle until crisp.
  4. Serve the bean hash topped with the sage fried eggs, a sprinkling of crumbled feta and a squeeze of lemon.

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