Scrambled eggs with white beans
Spain on a Fork · ♥ 1.5K likes · 20.4K views · 6 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole eggs
- 8 g chopped fresh parsley
- sea salt
- freshly cracked black pepper
Crack the eggs into a bowl, add the chopped parsley, season with sea salt and black pepper and whisk until well mixed.
- 440 g white beans
Drain the white beans into a colander and rinse under water.
- 1 whole onion
- 3 cloves garlic
- 1 whole red bell pepper
Finely chop the onion and the red bell pepper and roughly chop the garlic.
- 2 tbsp extra virgin olive oil
Heat a non-stick fry pan on medium, add the olive oil, then after a couple of minutes add the chopped vegetables and mix continuously so they saute evenly.
- 1¼ g sweet smoked Spanish paprika
- ¼ tsp ground cumin
- sea salt
- freshly cracked black pepper
After 3 to 4 minutes, once the vegetables are lightly sauteed, add the drained white beans, the paprika and the cumin, season with sea salt and black pepper and mix gently.
Add the whisked eggs and leave them without mixing for 30 seconds to 1 minute to set some texture.
Scrambling the eggs in
Mix everything together and cook 1 to 2 minutes until the eggs are just cooked through; do not overcook or they turn rubbery.
- grated cheese
Remove the pan from the heat straight away, transfer to a serving dish and top with a little grated cheese.
Finishing with manchego and tasting