So, I searched keywords buttermilk and butterbeans, et voilà, I found this delightful recipe for Buttermilk White Beans with Eggs & Greens.
As a shortcut, I opted for canned butterbeans, although I realize many folks would balk at the idea of not using dried. But it was a weeknight and I couldn’t linger as long in the kitchen as I might have liked, so what the hell—my creamy buttermilk butterbeans were quick and delicious. With the tender greens, a good, fruity olive oil and rich, liquid gold yolks it was all just like buttah, but I did feel the proposed preparation needed a little clarity: my comments below are in italics.
And I would be completely remiss if I didn’t mention my all-time favorite band The B-52’s and their paean to the virtues of the butterbean in the fabulously fun song, Butterbean!
*BONUS* Click here for a recipe for Italian Style Soba Noodles that band member Fred Schneider was gracious enough to share on Evenings with Peter.
Buttermilk White Beans with Eggs & Greens
Food52.com
Ingredients
Extra-virgin olive oil (or unsalted butter). Use a really good oil for this.
5 sprigs thyme
1 yellow onion, sliced thinly
10 garlic cloves, minced
1/2 pound dried white beans (such as cannellini, gigante, or great northern) Or two 15.5 oz. cans of butterbeans!
2 teaspoon kosher salt, plus more to taste
2 cups buttermilk
1 bunch (10 leaves) hearty greens (such as kale, chard, or rapini), cut into ribbons. Rainbow chard worked very nicely. To make ribbons, strip the leaves of their stems, roll up several stacked leaves like a cigar and slice them on the bias.
1/4 teaspoon chile flakes (optional)
1/2 cup white wine
4 large eggs
Freshly ground black pepper
Directions
Step 1
In a medium to large saucepan, heat several glugs of olive oil or knobs of butter over medium heat. Add the thyme sprigs and fry until fragrant and the leaves have stopped making the popping sound, about 1 minute. Add the onion and half the garlic, then reduce the heat to low and sweat until tender, 5 to 7 minutes. Add the beans and enough water to cover by 2 to 3 inches. Bring to a boil, reduce to a simmer, and cook until the beans are completely tender and creamy, and the water is mostly absorbed. This should take 45 to 75 minutes, depending on the variety and age. This goes much quicker with canned beans, about 10-15 minutes—and don’t rinse; add bean juice to the pan.
Step 2
When they’re done, remove the beans from the heat and add the rest of the garlic, the salt, and buttermilk. Stir to combine, cover, transfer to the fridge, then allow the beans to cool in the buttermilk—at least 30 minutes, but ideally overnight.
Step 3
Before serving, remove the sprigs of thyme (don’t worry if some leaves break up into the broth) and gently warm the beans over low heat. When the beans are warm, taste and adjust the seasoning as desired. Remember the beans will take some time to warm up. Allow for that, then move on to Step 4, which goes very quickly..
Step 4
In a large frying pan, heat a glug of olive oil over high heat until almost smoking, then add the greens and a big pinch of salt. Sautée the greens until they are bright in color and starting to soften. Add the white wine and chile flakes (if using) and allow the wine to evaporate by half.
Step 5
Reduce the heat to medium and make four divots in the greens. Drizzle more olive oil into the greens and crack an egg into each divot. Season the eggs with salt and black pepper. Cover the pan with a lid to steam the eggs—5 to 6 minutes, checking frequently toward the end so they don’t overcook. Poke with spoon to check that the white are firm.
Step 6
Dish the beans into serving bowls. Scoop a nest of greens and an egg from the pan and nestle on top of the beans. Drizzle with a bit more olive oil and serve on its own, or with a thick slice of toast.
Food52.com
Ingredients
Extra-virgin olive oil (or unsalted butter). Use a really good oil for this.
5 sprigs thyme
1 yellow onion, sliced thinly
10 garlic cloves, minced
1/2 pound dried white beans (such as cannellini, gigante, or great northern) Or two 15.5 oz. cans of butterbeans!
2 teaspoon kosher salt, plus more to taste
2 cups buttermilk
1 bunch (10 leaves) hearty greens (such as kale, chard, or rapini), cut into ribbons. Rainbow chard worked very nicely. To make ribbons, strip the leaves of their stems, roll up several stacked leaves like a cigar and slice them on the bias.
1/4 teaspoon chile flakes (optional)
1/2 cup white wine
4 large eggs
Freshly ground black pepper
Directions
Step 1
In a medium to large saucepan, heat several glugs of olive oil or knobs of butter over medium heat. Add the thyme sprigs and fry until fragrant and the leaves have stopped making the popping sound, about 1 minute. Add the onion and half the garlic, then reduce the heat to low and sweat until tender, 5 to 7 minutes. Add the beans and enough water to cover by 2 to 3 inches. Bring to a boil, reduce to a simmer, and cook until the beans are completely tender and creamy, and the water is mostly absorbed. This should take 45 to 75 minutes, depending on the variety and age. This goes much quicker with canned beans, about 10-15 minutes—and don’t rinse; add bean juice to the pan.
Step 2
When they’re done, remove the beans from the heat and add the rest of the garlic, the salt, and buttermilk. Stir to combine, cover, transfer to the fridge, then allow the beans to cool in the buttermilk—at least 30 minutes, but ideally overnight.
Step 3
Before serving, remove the sprigs of thyme (don’t worry if some leaves break up into the broth) and gently warm the beans over low heat. When the beans are warm, taste and adjust the seasoning as desired. Remember the beans will take some time to warm up. Allow for that, then move on to Step 4, which goes very quickly..
Step 4
In a large frying pan, heat a glug of olive oil over high heat until almost smoking, then add the greens and a big pinch of salt. Sautée the greens until they are bright in color and starting to soften. Add the white wine and chile flakes (if using) and allow the wine to evaporate by half.
Step 5
Reduce the heat to medium and make four divots in the greens. Drizzle more olive oil into the greens and crack an egg into each divot. Season the eggs with salt and black pepper. Cover the pan with a lid to steam the eggs—5 to 6 minutes, checking frequently toward the end so they don’t overcook. Poke with spoon to check that the white are firm.
Step 6
Dish the beans into serving bowls. Scoop a nest of greens and an egg from the pan and nestle on top of the beans. Drizzle with a bit more olive oil and serve on its own, or with a thick slice of toast.
