Canned beans might not be the first thing you run to in a grocery store, but their efficiency, health benefits and versatility are undeniable. On top of it all, ingredients like Canadian-grown canned pinto beans are always inexpensive.
Typically relegated to soups and chili, there's plenty of interesting ways to serve beans during any month of the year, and this recipe that Dan Clapson recently shared on Breakfast Television is a great example of that.
This very simple recipe takes inspiration from the iconic Greek soup avgolemono. The end result that is pleasantly bright and bold, while being perfectly filling as main dish—with some toasted bread on the side, of course!
"Being from Alberta, it never ceases to amaze me just how many ingredients not only grow here, but are used in food cultures around the world. Pules (i.e. lentils, chickpeas, beans et al.) are one of those crops, so hearty, healthy pinto beans are accessible to me in Calgary, but all around the world as well," explains Dan Clapson, best-selling author of the cookbook Prairie.
Avgolemono pinto beans
3 cups good quality chicken or vegetable broth
1 cup diced carrots
2 Tbsp freshly-squeezed lemon juice
540 mL can pinto beans, drained and rinsed
1 large egg, whisked
2 Tbsp roughly chopped fresh dill
1 tsp lemon zest
Salt and pepper, to taste
Fresh dill, enough to garnish
Toasted bread, for serving
Heat broth in a large (or medium deep) pan on medium heat. Once gently simmering, add diced carrots and lemon juice and cook for 10 minutes.
Add pinto beans and egg and stir to combine. Continue to stir regularly as the mixture returns to heat. Once it reaches a near-simmer, reduce to low heat, and continue to stir while adding fresh dill and lemon zest.
The broth and egg mixture should thicken noticeably and change from light to opaque.
Season to taste with salt and pepper before transferring to a serving platter.
Top with fresh dill and serve with toasted bread. Enjoy!
- Yield:
- Serves 3-4
