20 minute pantry dinner
Please tell me I am not the only one who (too often) ends up not making it to the grocery store and finds myself staring into the pantry wondering how to magically transform the contents therein into dinner. If you can relate, then you’ll want to make sure to save this 20 minute recipe for Warm White Bean and Beet Salad with Poached Eggs.
This post is sponsored by Aunt Nellie’s and I was compensated for my time. All opinions expressed here are my own.
That’s what I like to call a Pantry Raid. We’ve all been there! Right?
Speaking of which, we just got back from a week in Florida, visiting family and then spending some time on the beach on Captiva Island. We all got in some much needed R and R, but when we got back to Vermont, the fridge was just as empty as it was when we left. Which means, time to get creative with what’s on hand.
Aunt Nellie’s asked me to come up with a Pantry Raid themed recipe for their #ANBeetWeek campaign this month. So having been there and done that, I had no problem whipping up an easy family friendly meal with pantry staples. If you’ve been following on instagram then you know, I came up with this meal made from pantry staples: jarred beets, canned beans, eggs, oil, vinegar and bread. Pretty unassuming ingredients when considered individually. But as a sum of the parts, this meal is far greater.
Okay okay, I know I used a leek, which is not a standard in a lot of kitchens, I get it. Rest assured this recipe works just as well with a diced onion. Though, side note, if you are not on Team Leek yet, I urge you to try using them. Once you do, you may consider them “staple” worthy as I do.
If you don’t have any of these ingredients on hand, you can totally improvise. No eggs? Sub in left-over or rotisserie chicken. Got some Swiss Chard, Spinach or Kale to use up? Throw in a few handfuls! Don’t like white beans? Use kidney or black beans. You get the idea. It can be made to suit your needs.
Poach The Eggs
- Get a skillet or sauté pan simmering. I add in a splash of vinegar when I make poached eggs. The vinegar helps to keep the egg proteins tight together as the egg is added to the water.
- To poach the egg, crack one into a small dish. Then slide the egg one at a time into the simmering water. Doing this ensures you won’t get any shells into the poached egg, and it makes it easier to be gentle, and the whites won’t spread out as much.
- Keep the water simmering very gently, as big violent bubbles from an actual boil will break the egg apart and tear off the more delicate parts of the egg white albumin (protein.)
- It takes about 4 minutes to poach the eggs, but it depends on how strongly your water is simmering. To check if the eggs are ready, use a slotted spoon to lift it out of the water and give the spoon a little shake. The yolk should still be soft enough that the egg will noticeably wobbly when you do so. But you don’t want to see any visible sign of uncooked whites.
- Transfer the eggs to a paper towel lined plate to remove any excess poaching liquid from them.
Tips For Making This 20 Minute Pantry Dinner
- First you’ll want to slice and clean your leeks. If you have never cleaned a leek before, no worries, here’s how to clean a leek. If you are subbing in onion, you can dice it.
- Then you’ll want to soften the leek in oil in a large skillet. Leeks brown easily, so make sure your burner is set to medium-high, and keep stirring it pretty often. This will take about 4 or 5 minutes. Onions will take slightly longer.
- Add in a can of drained white beans. When I drain the beans, I do so in a colander or sieve and then I also rinse them. This helps to clear away the excess starches and sodium from the bean liquid.
- Add in Sliced Beets. The beets in this recipe are jarred Aunt Nellie’s Beets, which are simply beets, water and salt. I just drained them and added them to the dish.
- Make A Bold Dressing. The key to getting away with such as simple combination is making a knockout dressing to tie it all together. It’s made with vinegar, olive oil, Dijon, honey and tarragon. If you don’t have or don’t like tarragon, you can use dill weed.
- Grill The Baguette. As I said before, feel free to mix up this recipe for what you have on hand. I will not judge if you happen to use thawed toasted hamburger buns. The one rule of Pantry Raid night, is there is no judgement! If you do have a baguette, just brush some oil over the slices, and grill only until the slices are charred. As the bread cools, it will become more crispy, and you don’t want to make the pieces to hard.
Please let me know if you make this recipe by coming back to leave a comment and rating. Or tag me @healthyseasonal on social media! I’d love to see your pantry raid creations!Print
A simple vegetarian dinner made from pantry staples: white beans, jarred sliced beets, poached eggs and bread. Perfect for those evenings when you need to make dinner in a hurry, but don’t have many fresh ingredients on hand.
1 tablespoon red wine vinegar, plus a splash, divided
4 large eggs
3 tablespoons extra-virgin olive oil, divided
2 teaspoons coarse ground or brown mustard
1 teaspoon honey or sugar
½ teaspoon salt
Pinch dried tarragon
1 large leek, sliced, washed and drained
1 15-ounc can white beans, such as cannellini, drained and rinsed
½ baguette, sliced
1 16-ounce jar Aunt Nelly’s Sliced Beets, drained
- Preheat grill or grill pan to medium- high heat.
- Bring a skillet of water to a boil. Reduce heat to a simmer and add a splash of vinegar. Carefully crack 1 egg at a time into a small dish, then slide them into the simmering water while making sure they are spaced evenly. Let simmer gently until the whites are set and the yolks are still runny, about 4 minutes. Drain on a plate lined with paper towel and cover to keep warm.
- Meanwhile, whisk together 1 tablespoon oil, the remaining 1 tablespoon vinegar, mustard, honey, salt and tarragon in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks and cook, stirring often until the leeks are softened and starting to brown, 4 to 5 minutes. Add beans and cook until heated though, about 2 minutes. Remove from the heat and drizzle on 2 tablespoons dressing.
- Brush the remaining tablespoon oil over the baguette slices, and grill until just toasted and browned in spots, about 2 minutes per side.
- Arrange the white beans and beets in four large shallow bowls. Drizzle with the remaining dressing, dividing evenly. Top each with a poached egg and serve with baguette slices on the side.
- Serving Size: 3/4 cup bean mixture, 3 slices baguette, 1 egg, 1/3 cup beets
- Calories: 395
- Sugar: 11 g
- Fat: 18 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 17 g