Good Mother Stallard Beans with Poached Eggs and Salsa Verde

Serves 4

30 minutes or fewer

Plump Good Mother Stallard beans look a little like cranberry beans, but Good Mother Stallards’ rounder, oval shape give them an intriguing texture.

• ½ cup chopped fresh parsley
• 2 Tbs. olive oil, divided
• 2 Tbs. drained capers
• 1 Tbs. lemon juice
• 2 cloves garlic, minced (2 tsp.)
• 1 large red onion, chopped (2 cups)
• 1 tsp. smoked paprika
• 1 sweet potato, finely diced (2 cups)
• 2 cups low-sodium vegetable broth
• 2 cups cooked Good Mother Stallard beans
• 4 large eggs

1 | Combine parsley, 1 Tbs. oil, capers, lemon juice, and garlic in small bowl.
2 | Heat remaining 1 Tbs. oil in large skillet over medium heat. Add onion and paprika; sauté 5 minutes. Add sweet potato and broth, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes. Stir in beans, and season with salt and pepper, if desired. Keep warm.
3 | Poach eggs 4 minutes in large skillet filled with several inches of simmering water, spooning hot water over yolks.
4 | Spoon 1 cup sweet potato mixture into bowl, and top with poached egg. Garnish with 2 Tbs. parsley mixture.