White beans and a soft-boiled egg
Serves: At least 5 servings of beans
 
Beans are adapted from Mark Bittman's How to Cook Everything and the eggs are adapted from Christopher Kimball's genius
Ingredients
  • ¾ lb. dried white beans
  • 1 parmesan rind (optional)
  • 5 eggs
  • Salt
  • Water
  • ...seriously, that's it.
Instructions
To make the beans:
  1. Put the dried beans in a large pot with a lid (I used a 4 quart aluminum dutch oven, which I love). Fill the pot with enough water that the beans are covered and there are 2 or 3 inches between the surface of the water and the beans. Over high heat, bring the water to a boil. Let the water boil for 2 minutes, then turn off the heat and put the lid on the beans. Let the beans rest with the lid on in the hot water for 2 hours. After 2 hours, the beans should be softened enough that you can bite into them (but they won't be done).
  2. If they ARE soft enough that you can bite into them: add a big pinch of salt and the parmesan rind. Make sure there is at least 1 inch of water over the beans. If there is less water than that, add a little more. Over high heat, bring the beans up to a boil. Once they are boiling, reduce the temperature down to very low -- so low that there is only an occasional bubble in the water. Like a very lazy boil, people. Taste the beans every 20 minutes or so, until they have the texture you want them to have.
  3. If they ARE NOT soft enough that you can bite into them: readjust the water until there are again two inches between the beans and the surface of the water. Do not add salt. Bring the water up to a boil over high heat, and then reduce to very low -- so low that there is only an occasional bubble in the water (sound familiar?). Once the beans are soft enough that you can bite into them, add the salt and parmesan rind. Then taste every 20 minutes or so, until the beans have the texture you want them to have.
To make the soft-boiled eggs: Fill a saucepan (one that has a lid) with about ½ an inch of water. Bring the water up to a boil over high heat. Add the eggs to the water, reduce the heat to medium, and cover. If you want very runny eggs, pull them out after 6 minutes. If you want something firmer, 8 or 9 minutes. For something in between ... you know what to do. Rinse the eggs under cold water until they are cool to the touch and then peel.
Recipe by leighto-greato at http://leightogreato.com/2014/09/09/white-beans-and-a-soft-boiled-egg/