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bowl of saucy beans and eggs with a piece of bread on a table

One-Pot Saucy Beans and Eggs Recipe

This one-pot meal is chock full of goodness and flavor.

By Sarah Copeland

This simple but satisfying meal centers on protein-rich eggs and beans, which are also full of fiber while being low in saturated fats.

Feeling fancy? Top it with a dollop of pesto or pistou (similar to pesto, but without the pine nuts). You’ll be firing up your pot for a repeat on this easy winner every week.

Prep Time: 5 minutes
Total Time: 25 minutes
Gluten-free, vegetarian 

Directions:

  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, smashed or thinly sliced
  • 1/2 teaspoon cumin seeds (optional)
  • 3 cups cooked pinto beans or white (cannellini) beans; or canned beans, rinsed and drained
  • 1 1/4–1 1/2 cups chicken or vegetable broth
  • 1/2 teaspoon fine sea salt Freshly ground black pepper
  • 4 large eggs

For Serving:

  • Extra-virgin olive oil
  • Chopped fresh mint
  • Flaky sea salt
  • Freshly ground black pepper
  • Pesto or pistou
  • Toasted bread (skip for gluten-free)

Instant Pot/Pressure Cooker Directions:

  1. Place the olive oil, garlic, and cumin seeds in the inner pot of a pressure cooker and set to the Sauté function. Cook for about 1 minute or until fragrant.
  2. Add the beans, broth, salt, and some pepper. Continue on the Sauté setting to soften the beans until the mixture is saucy, stirring the beans occasionally to release their starches and thicken the sauce, about 4 minutes.
  3. Crack the eggs into the beans and cook on the Sauté setting until the whites are just starting to set, 1 to 2 minutes.
  4. Cover the pot (don’t lock), turn off the heat, and let the eggs continue to cook until the whites are fully set and the yolks are soft and creamy, 3 to 4 minutes.
  5. Open the lid and spoon the beans and eggs into shallow bowls or serve over toast, drizzled with some olive oil and sprinkled with the mint, flaky salt, and pepper. Serve with a dollop of pesto or pistou if desired.

Stovetop Directions:

  1. To make this in a Dutch oven or large pot, sauté the oil, garlic, and cumin over medium heat until fragrant.
  2. Add the beans, broth, salt, and pepper and cook over low heat until saucy, 4 minutes.
  3. Crack the eggs into the beans, nestling them among the mixture. Cover and cook on low until the whites are set and the yolk soft and creamy, 3 to 4 minutes. Then continue with serving suggestions above.

If you make this recipe, let us know what you think and tag us in your photos on social media! Follow us on Facebook and Instagram for more recipes and kitchen tips.


Photographer: Christopher Testani; Food Styling: Sarah Copeland and Chris Lanier

Reprinted with permission from Instant Family Meals by Sarah Copeland, copyright © 2020. Photographs by Christopher Testani. Published by Clarkson Potter, a division of Penguin Random House, LLC.

This article was originally published in the winter 2022 issue of Clover Living magazine. Want to see more articles like this? Subscribe to Clover Living magazine for free (if you aren’t already subscribed) here.

Published 2/10/22