’Nduja beans with chard & eggs

Name: ’Nduja beans with chard & eggs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 200 g pack rainbow chard; 25 g pack basil; 4 tbsp extra virgin olive oil, plus extra for drizzling; 4 clove/s garlic, finely sliced; 2 red onions, finely chopped; 1 heaped tbsp tomato purée; 350 g jars Mr Organic Cannellini Beans; 145 g tub No.1 ’Nduja Pesto; 4 large free range eggs; 1 pack/s 2 half ciabattas

Here's an easy recipe from Georgina Hayden to add to your repertoire. If you have celery, finely chop it and add it to the base, and baby spinach works well in place of chard. Be sure to cook the beans until creamy.

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Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g pack rainbow chard
½ x 25g pack basil
4 tbsp extra virgin olive oil, plus extra for drizzling
4 clove/s garlic, finely sliced
2 red onions, finely chopped
1 heaped tbsp tomato purée
2 x 350g jars Mr Organic Cannellini Beans
145g tub No.1 ’Nduja Pesto
4 large free range eggs
1 pack/s 2 half ciabattas

Strip the chard leaves from the stalks, then chop. Finely chop the stalks. Pick the leaves from the basil and finely chop the stalks. Place a large, deep frying or sauté pan over a medium-low heat and add the oil and garlic. Fry for a couple of minutes, then add the chard and basil stalks and red onions. Season generously, then sauté for 15 minutes, until starting to soften
Stir in the tomato purée, then add the beans and the liquid from the jars 1 minute later. Add 225ml water and the chard leaves, then bring to the boil. Cover the pan and leave to simmer for 10 minutes, until everything is creamy and rich. Stir in the pesto and cook, uncovered, for a couple of minutes more, until rich and silky.
Preheat the grill to high. Taste the beans and adjust the seasoning. Make 4 wells in them and crack an egg into each one so it nestles in the sauce. Simmer for 2-3 minutes, then cover with the lid and cook until the eggs are done to your liking, 4-6 minutes.
Meanwhile, halve, then split the ciabattas and toast under the grill. Drizzle with some oil. Serve the pan of ’nduja beans and eggs at the table, with the basil leaves torn over the top and extra black pepper.

Typical values per serving when made using specific products in recipe