Lupini Beans with Eggs and Croutons

Makes: 4 servings
Time: 30 minutes

This dish normally calls for fresh fava beans, which are a delicious springtime treat, with a verdant flavor that makes the shucking and peeling worth the effort. Here, however, we used Brami’s Italian snacking lupini beans — lupini beans have a reputation for being tricky to prepare (more on that another time!), but Brami’s takes the work out of it, so this is a really nice substitution. Other beans you can use: Just about any fresh or frozen bean, like lima, edamame, black-eyed peas, or cranberry, will be delicious.

Ingredients

• 1/4 cup extra virgin olive oil

• 8 ounces bread (preferably day-old), cubed

• 3 cups Brami Italian snacking lupini beans

• Salt and pepper

• 2 tablespoons fresh lemon juice

• 2 hard-boiled eggs, peeled and chopped

• Chopped fresh parsley for garnish

Instructions

1. Put half the oil in a large skillet over medium heat. When it’s hot, add the bread cubes and cook, stirring frequently, until golden brown, about 5 minutes.

2. Add the remaining oil and the favas and sprinkle with salt and pepper. Cook for about 2 minutes, until heated through. Stir in the lemon juice and eggs, then taste and adjust the seasoning. Garnish with parsley and serve.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

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