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 |
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Serve the bean hash topped with the sage fried eggs, a sprinkling of crumbled feta and a squeeze of lemon.
