Spanish Beans & Eggs Recipe

There’s a certain magic to simple dishes, isn’t there? The kind that transforms humble ingredients into something truly extraordinary. Spanish Beans & Eggs, or Huevos con Judías as it’s often known, is exactly that kind of recipe. It’s become a firm favourite in our household, a dish that bridges the gap between a hearty breakfast, a satisfying lunch, or even a light yet flavourful dinner. I remember the first time I made it – the aroma of smoky paprika and garlic filling the kitchen, the gentle simmer of the beans, and the anticipation of that perfectly runny yolk mingling with the rich tomato sauce. My family, usually quite vocal about their preferences, fell silent as they tucked in. Empty plates and happy murmurs followed, and it was clear we had a new staple. What I love most about Spanish Beans & Eggs is its versatility. It’s rustic and comforting, yet vibrant and full of flavour. It’s incredibly easy to prepare, making it perfect for busy weeknights, but feels special enough to serve to guests. It’s a dish that truly embodies the spirit of Spanish cooking – simple, honest ingredients cooked with passion to create something truly delicious. This recipe has become more than just a meal for us; it’s a taste of warmth, comfort, and a little piece of Spain right here at our table.

Ingredients: The Heart of Spanish Flavors

To create an authentic and flavourful Spanish Beans & Eggs dish, using quality ingredients is key. Each element plays a vital role in building the rich and satisfying taste profile of this recipe. Here’s a detailed list of what you’ll need:

• Dried White Beans (1 cup): The foundation of this dish, dried white beans like cannellini, Great Northern, or butter beans are ideal. They offer a creamy texture when cooked and absorb the surrounding flavours beautifully. Using dried beans, while requiring a little pre-planning, results in a far superior flavour and texture compared to canned beans. We’ll discuss soaking and preparation in the instructions. For this recipe, 1 cup of dried beans will yield approximately 2-2.5 cups of cooked beans, which is perfect for 4 servings.
• Water (for soaking and cooking beans): Filtered water is recommended for both soaking and cooking the beans. The amount will vary depending on your cooking method, but you’ll need enough to fully submerge the beans for soaking (about 4-6 cups) and enough to cook them until tender (another 4-6 cups, adjusting as needed).
• Olive Oil (Extra Virgin) (4 tablespoons): Olive oil is the quintessential cooking fat in Spanish cuisine. Extra virgin olive oil provides a fruity and slightly peppery flavour that enhances the overall dish. Don’t skimp on quality here – a good olive oil makes a noticeable difference. We’ll use it for sautéing the aromatics and adding richness to the sauce.
• Onion (1 medium, chopped): A foundational aromatic, onion provides a sweet and savory base flavour. Yellow or white onions work best. Dice it finely to ensure it cooks down evenly and melds into the sauce.
• Garlic (3-4 cloves, minced): Garlic is another essential aromatic in Spanish cooking, adding pungent and savory notes. Freshly minced garlic is crucial for the best flavour. Adjust the amount to your preference, but 3-4 cloves provide a good balance.
• Chorizo (Spicy or Mild, 4 oz, diced): Chorizo, a Spanish sausage, is a key flavour component, lending a smoky, spicy, and savory depth to the dish. You can use either spicy chorizo for an extra kick or mild chorizo for a gentler flavour. Look for Spanish chorizo, which is typically cured and firmer than Mexican chorizo. If you are vegetarian, you can omit the chorizo and add smoked paprika and a touch of smoked salt to mimic the smoky flavour. Alternatively, some vegetarian chorizo substitutes are available in supermarkets, but check the ingredients for authenticity.
• Canned Crushed Tomatoes (1 (14.5 oz) can): Canned crushed tomatoes form the base of the flavorful sauce. Choose good quality canned tomatoes for the best taste. Crushed tomatoes provide a nice texture, but you could also use diced tomatoes if preferred, though the sauce might be slightly chunkier.
• Smoked Paprika (1 tablespoon): Smoked paprika, also known as pimentón de la Vera, is a defining spice in Spanish cuisine and absolutely essential for this dish. It provides a deep smoky flavour that complements the beans and eggs perfectly. Don’t substitute with regular paprika – the smoky element is key.
• Sweet Paprika (1 teaspoon): Sweet paprika adds a touch of sweetness and enhances the red colour of the sauce. It balances the smokiness of the smoked paprika and adds another layer of flavour complexity.
• Dried Oregano (1 teaspoon): Oregano is a classic Mediterranean herb that adds a slightly peppery and earthy note to the dish. Dried oregano is convenient and works well, but fresh oregano, if available, can also be used (use about 1 tablespoon chopped fresh oregano).
• Bay Leaf (1-2): Bay leaves infuse a subtle, aromatic flavour into the beans and sauce as they simmer. Don’t forget to remove them before serving.
• Salt and Black Pepper (to taste): Seasoning is crucial. Salt enhances all the flavours, and black pepper adds a touch of spice. Taste and adjust seasoning throughout the cooking process. Remember that chorizo can be salty, so adjust salt accordingly.
• Eggs (4-8, depending on servings): Eggs are the final star of the dish. Use fresh, good quality eggs. You’ll need 1-2 eggs per serving, depending on your appetite and serving style. We’ll discuss different ways to cook the eggs in the instructions section (poached, fried, baked).
• Fresh Parsley (for garnish, chopped): Fresh parsley adds a bright, herbaceous note and a pop of colour as a garnish. Italian flat-leaf parsley is preferred for its stronger flavour.
• Crusty Bread (for serving): Crusty bread, such as baguette or sourdough, is essential for serving alongside Spanish Beans & Eggs. It’s perfect for soaking up the delicious sauce and runny egg yolk.

Instructions: Step-by-Step to Spanish Bean & Egg Perfection

This recipe, while flavourful and satisfying, is surprisingly straightforward to prepare. Follow these step-by-step instructions to create your own delicious Spanish Beans & Eggs:

Step 1: Prepare the Beans (Soaking and Cooking)

• Soaking: Place the dried white beans in a large bowl and cover them with plenty of cold water – at least double the volume of the beans. Soak for at least 8 hours, or preferably overnight. This soaking process rehydrates the beans, reduces cooking time, and helps to make them more digestible. For a quicker soak, you can use the hot soak method: bring the beans and water to a boil for 2 minutes, then remove from heat and let soak for 1 hour.
• Draining and Rinsing: After soaking, drain the beans in a colander and rinse them thoroughly under cold running water. This removes any impurities released during soaking.
• Cooking the Beans: Transfer the rinsed beans to a large pot. Cover them with fresh cold water – again, about double the volume of the beans. Add one bay leaf to the pot for flavour. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer gently for 1-1.5 hours, or until the beans are tender but not mushy. The cooking time will depend on the type and age of the beans. Check for tenderness after about an hour and continue cooking as needed. Skim off any foam that rises to the surface during cooking. Do not add salt to the beans until they are almost cooked, as salt can toughen the bean skins and prolong cooking time. Once the beans are tender, season lightly with salt and continue to simmer for another 10-15 minutes. Drain the beans, reserving about 1 cup of the cooking liquid. Set aside.

Step 2: Sauté the Aromatics and Chorizo

• Heat Olive Oil: In a large, wide pan or Dutch oven, heat the olive oil over medium heat.
• Sauté Onion: Add the chopped onion to the pan and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent browning.
• Add Garlic and Chorizo: Add the minced garlic and diced chorizo to the pan. Sauté for another 3-5 minutes, or until the garlic is fragrant and the chorizo is lightly browned and has released some of its flavourful oils. Be careful not to burn the garlic.

Step 3: Build the Tomato and Bean Sauce

• Add Spices: Stir in the smoked paprika, sweet paprika, and dried oregano. Cook for about 1 minute more, stirring constantly, until the spices are fragrant. This blooming process enhances the flavour of the spices.
• Add Tomatoes and Bay Leaf: Pour in the canned crushed tomatoes and add the remaining bay leaf (if you used two, you can add the second one now). Stir well to combine everything.
• Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover the pan, and simmer for at least 15-20 minutes, allowing the flavours to meld together and the sauce to thicken slightly. Stir occasionally.

Step 4: Combine Beans and Sauce

• Add Cooked Beans: Add the cooked and drained white beans to the tomato sauce. Stir gently to combine, ensuring the beans are well coated in the sauce.
• Simmer Together: Continue to simmer the beans and sauce together for another 10-15 minutes, allowing the beans to absorb the flavours of the sauce. If the sauce becomes too thick, you can add a little of the reserved bean cooking liquid to reach your desired consistency. Taste and adjust seasoning with salt and black pepper as needed.

Step 5: Cook the Eggs

There are several ways to cook the eggs for Spanish Beans & Eggs. Choose your preferred method:

• Poached Eggs (Classic): Bring a pot of water to a gentle simmer. Add a tablespoon of white vinegar (optional, helps the eggs hold their shape). Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide each egg into the center of the whirlpool. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
• Fried Eggs (Easy and Quick): Heat a little olive oil or butter in a non-stick skillet over medium heat. Crack the eggs directly into the skillet. Cook for 2-3 minutes for runny yolks, or longer for firmer yolks. You can baste the yolks with hot oil for a slightly cooked top while keeping the yolk runny.
• Baked Eggs (Rustic and Convenient): Preheat your oven to 375°F (190°C). Divide the bean and tomato mixture into oven-safe ramekins or a small oven-safe dish. Create small wells in the bean mixture and crack an egg into each well. Bake for 8-12 minutes, or until the egg whites are set and the yolks are still runny.

Step 6: Assemble and Serve

• Portion Beans and Sauce: Divide the hot Spanish Beans & Eggs mixture among bowls or plates.
• Top with Eggs: Top each portion with your cooked eggs (poached, fried, or baked).
• Garnish: Sprinkle generously with fresh chopped parsley.
• Serve Immediately: Serve hot, immediately, accompanied by crusty bread for dipping and soaking up the delicious sauce and runny egg yolk.

Nutrition Facts: A Wholesome and Satisfying Meal

Spanish Beans & Eggs is not only delicious but also packed with nutrients, making it a healthy and satisfying meal option. Here are the approximate nutrition facts per serving (assuming 4 servings and using 2 eggs per serving – nutritional values can vary based on specific ingredients and portion sizes):

• Servings: 4
• Calories per Serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per Serving:

• Protein: 25-30g (Excellent source of protein from beans, eggs, and chorizo)
• Fat: 25-35g (Healthy fats from olive oil and chorizo, including monounsaturated and saturated fats)
• Carbohydrates: 40-50g (Primarily complex carbohydrates from beans, with some from tomatoes and onions)
• Fiber: 15-20g (Excellent source of dietary fiber from beans, promoting digestive health and satiety)
• Sodium: Varies depending on chorizo and added salt (Adjust salt usage to control sodium levels)
• Vitamins and Minerals: Rich in iron, folate, potassium, magnesium, and various B vitamins (from beans, eggs, and vegetables).

Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Spanish Beans & Eggs is a relatively balanced meal, providing a good source of protein, fiber, and healthy fats. It’s a great option for a nutritious and satisfying meal.

Preparation Time: Quick and Easy from Start to Finish

While the beans require soaking, the active preparation and cooking time for Spanish Beans & Eggs is quite reasonable, making it a great option for weeknight meals or a relaxed weekend brunch.

• Prep Time: 20-25 minutes (This includes chopping vegetables, dicing chorizo, and measuring spices. Does not include bean soaking time.)
• Cook Time: 1 hour 45 minutes – 2 hours (This includes cooking the beans, simmering the sauce, and cooking the eggs. Bean cooking time can vary.)
• Total Time (excluding bean soaking): Approximately 2 hours – 2 hours 25 minutes

Tips to Speed Up Preparation:

• Soak Beans Ahead of Time: Soak the beans overnight or even for 24 hours in advance.
• Cook Beans in Advance: Cook a larger batch of beans and freeze any leftovers for future meals.
• Use Pre-minced Garlic: While fresh is best, pre-minced garlic can save a few minutes.
• Efficient Chopping: Practice your knife skills to chop vegetables quickly and efficiently.

Even with dried beans, the active cooking time for the sauce and eggs is relatively short, making this a manageable recipe even on busier days.

How to Serve: Embracing the Spanish Style

Spanish Beans & Eggs is a versatile dish that can be enjoyed in various ways, embracing the rustic and comforting nature of Spanish cuisine. Here are some serving suggestions:

• Classic Serving:
  • Serve hot in bowls or on plates, with a generous portion of beans and sauce topped with perfectly cooked eggs.
  • Garnish generously with fresh chopped parsley.
  • Provide crusty bread for dipping and soaking up the sauce.
• Tapas Style:
  • Serve smaller portions in tapas dishes or ramekins for a Spanish tapas spread.
  • Pair with other Spanish tapas like olives, cheese, and cured meats.
  • Serve with toothpicks or small forks for easy eating.
• Brunch or Lunch:
  • Serve as a hearty and satisfying brunch or lunch option.
  • Accompany with a simple green salad dressed with olive oil and vinegar.
  • Offer a side of roasted vegetables like bell peppers or zucchini.
• Dinner:
  • Serve as a light yet flavourful dinner.
  • Pair with a glass of Spanish red wine like Rioja or Tempranillo, or a crisp Spanish white wine like Albariño.
  • For a heartier dinner, serve alongside grilled or roasted chicken or fish.
• Bread is Essential:
  • Crusty bread is a must for serving with Spanish Beans & Eggs.
  • Baguette, sourdough, ciabatta, or any rustic loaf works well.
  • Toast the bread lightly for extra flavour and texture.
• Toppings and Garnishes:
  • Fresh Parsley: Essential for freshness and colour.
  • Smoked Paprika: A light dusting of smoked paprika can enhance the smoky flavour.
  • Chili Flakes (Pinch): For extra heat, sprinkle a pinch of red chili flakes.
  • Shredded Manchego Cheese: For a richer flavour and cheesy element, sprinkle with shredded Manchego cheese (Spanish sheep’s milk cheese).
  • A Drizzle of Olive Oil: A final drizzle of good quality extra virgin olive oil enhances the flavour and richness.

Additional Tips for Spanish Bean & Egg Success

To elevate your Spanish Beans & Eggs from good to exceptional, consider these helpful tips:

• Tip 1: Bean Soaking and Preparation is Key: Don’t skip the bean soaking step! Soaking significantly improves bean texture and digestibility. Soaking overnight is ideal, but even a quick hot soak is better than no soaking. Properly cooked beans should be tender and creamy, not hard or mushy. Cook them gently and avoid overcooking.
• Tip 2: Embrace Quality Smoked Paprika: Smoked paprika (pimentón de la Vera) is the soul of this dish. Invest in good quality smoked paprika for the authentic smoky flavour. There are different types – sweet, bittersweet, and hot. Sweet smoked paprika is generally used for this recipe, but you can add a touch of hot smoked paprika for extra heat if desired.
• Tip 3: Control the Spice Level: Chorizo can vary in spiciness. Taste your chorizo and adjust the amount of smoked paprika and chili flakes (if using) accordingly. If you prefer a milder dish, use mild chorizo and reduce or omit chili flakes. For a spicier version, use spicy chorizo and add a pinch of hot smoked paprika or chili flakes.
• Tip 4: Perfectly Cooked Eggs are Essential: The eggs are the crowning glory of this dish. Master your preferred egg cooking method – poached, fried, or baked – to ensure perfectly cooked eggs with runny yolks. Runny yolks are crucial for mixing with the sauce and adding richness to each bite.
• Tip 5: Make-Ahead Components for Convenience: You can prepare the bean and tomato sauce base ahead of time. The sauce actually tastes even better the next day as the flavours meld further. Store the sauce in the refrigerator for up to 3 days. When ready to serve, reheat the sauce and cook the eggs fresh just before serving. This makes it a great dish for meal prepping or entertaining.

FAQ: Your Spanish Beans & Eggs Questions Answered

Here are some frequently asked questions to help you master Spanish Beans & Eggs:

Q1: Can I make Spanish Beans & Eggs vegetarian or vegan?

A: Yes, absolutely! To make it vegetarian, simply omit the chorizo. To enhance the smoky flavour that chorizo provides, increase the amount of smoked paprika and consider adding a pinch of smoked salt to the sauce. You can also add other vegetables like mushrooms or roasted red peppers to add more depth and heartiness. For a vegan version, you would also need to substitute the eggs. While there isn’t a direct egg substitute that perfectly replicates the runny yolk, you could consider adding some creamy white beans or a dollop of vegan aioli on top for richness. Tofu scramble seasoned with smoked paprika could also be a vegan protein option to serve alongside the beans.

Q2: What kind of beans are best for this recipe?

A: White beans are traditionally used in Spanish Beans & Eggs. Cannellini beans, Great Northern beans, and butter beans (also known as lima beans) are all excellent choices. They have a creamy texture when cooked and absorb flavours well. Cannellini beans are particularly popular for their slightly nutty flavour and firm texture. You can experiment with different types of white beans to find your preference.

Q3: Can I use canned beans instead of dried beans?

A: Yes, you can use canned beans for a quicker preparation. If using canned beans, you’ll need approximately 4-5 cups of cooked beans (about 2-3 cans, 15 oz each, drained and rinsed). Skip the bean soaking and cooking steps in the instructions. Add the drained and rinsed canned beans to the sauce in Step 4 and simmer for about 10-15 minutes to allow them to heat through and absorb the sauce flavours. While canned beans are convenient, dried beans generally offer a richer flavour and creamier texture, so using dried beans is recommended when time allows.

Q4: How do I poach eggs perfectly with runny yolks?

A: Perfect poached eggs require a gentle simmer and fresh eggs. Here’s a step-by-step guide:

1. Fill a deep saucepan with about 3-4 inches of water and bring to a gentle simmer (small bubbles rising to the surface, not a rolling boil). Add a tablespoon of white vinegar to the water (optional, helps whites coagulate).
2. Crack each egg into a small ramekin or bowl.
3. Create a gentle whirlpool in the simmering water by stirring in a circular motion with a spoon.
4. Carefully slide one egg at a time into the center of the whirlpool.
5. Poach for 3-4 minutes for runny yolks, or slightly longer for firmer yolks. The whites should be set, but the yolks should still be soft.
6. Remove the poached eggs with a slotted spoon and gently blot excess water with paper towels. Serve immediately.

Q5: Can I make Spanish Beans & Eggs ahead of time?

A: Yes, you can prepare the bean and tomato sauce base up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Reheat the sauce gently on the stovetop when ready to serve. It’s best to cook the eggs fresh just before serving to ensure perfect runny yolks. You can reheat the bean and tomato base, then prepare your eggs (poached, fried, or baked) and assemble the dish just before serving. This make-ahead option is great for meal planning or when entertaining guests.

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