Bean and green saute, with tomatoes and eggs: Start with a pot of beans, part 2

Two containers of wet and wonderful beans from the weekend's cooking.  What to do next?  A new cooking challenge for me this fall has been a foray into the world of CSA -- community supported agriculture.  I signed up with Enterprise Farm this summer, and as a result I get a box of produce each Wednesday, that demands attention, especially as the next Wednesday rolls around, and I haven't eaten everything that won't keep from the previous week.  This week, it was dandelion greens.  More greens.

So I had to use greens.  And, I had bought a big box of field tomatoes from Wilson Farm that were going to be used for slow roasting (stay tuned!!), but I had plenty more to use.  I've discovered only recently how terrific tomatoes are when they're cooked.  Either a lot, like with slow roasting, or just a bit, when added to a saute pan with other things.  Even so-so tomatoes burst into sweetness and complex flavor when cooked. Try it -- you'll see!

Beans, greens, tomatoes.  A good start.  Heat some olive oil, add a smashed clove of garlic and a couple of chopped tomatoes (seeds and all).  Cook for about 10 minutes, until the tomatoes start to reduce in size.  If you cook longer, they'll practically disappear, concentrating the tomato flavor even more, but I was hoping to recognize the tomatoes when was done.  Add the chopped greens and let until they start to wilt, and then add the cooked beans with some of the bean cooking liquid.  Bring to a boil and simmer for as long as you can to meld the flavors.

Looking at all the soupy goodness caused two inspirations.  One, was to serve it over polenta, which works well with anything runny.  And the other was to poach a couple of eggs in the simmering pan, so that they'd ooze out all over when it was time to eat.

Seasoning was a salt, pepper and half teaspoon or so of chili powder.   Mine came from Chimayo New Mexico, but whatever you have, I'm sure will be great.

This beat my expectation.  The taste was great, but the texture was superb.  The runny egg imparted a silky feeling to the whole thing, and a rich flavor to the concoction.  I'll be trying that trick again sometime soon.

See the rest of the series:
Start with a pot of beans
Bean and green saute, with tomatoes and eggs: Start with a pot of beans, Part 2
Bean soup: Start with a pot of beans, Part 3
Into the freezer: Start with a pot of beans, Part 4

And, there's an October blog carnival on -- legumes hosted by Cook Sister inspired by My Legume Love Affair on Well Seasoned Cook.