1/4 red onion
2 tsp extra virgin olive oil
6 black peppercorns
1 bay leaf
1/2 c. shelled fresh cranberry beans (or however many you can coax out of the darn things)
juice of half a lemon
1 tbs extra virgin olive oil
1/8 c. packed basil
1 tbs capers
1 small heirloom tomato, or whatever kind you have on hand
1 large egg
Heat a medium skillet over medium-low heat with the olive oil. Slice red onion very thinly, and add to pan, tossing to coat in oil. Salt generously. Cover the pan and let it do its thing. Be sure to stir occasionally, adding a little bit of the beans' cooking water if the pan is looking dry or the onions are looking burnt. You want nice brown fried onions, not shriveled black bits.
Fill a medium saucepan with enough water to cook beans in later. Add peppercorns, bay leaf and a nice helping of salt. Bring to a boil while you shell the cranberry beans. (Here is where you grab a friend, luring them with the promise of a warm meal... or blackmail - whatever works.) Add the beans to the boiling water and let cook about 15 minutes, or until cooked through.
While the onions and beans cook, whisk together lemon juice and olive oil with some salt and pepper. Chiffonade the basil, dice the tomato, and throw them into the dressing along with the capers.
During the last few minutes of the beans' cooking time, make room in the onion saucepan to fry an egg, adding more olive oil if necessary. Cover the saucepan again so the egg can cook quickly on top.
While the egg finishes up, drain the beans and toss in the dressing. At this point the onions and egg will be ready - just toss them willy nilly on top of the beans and devour standing up in the kitchen.
Thanks Jill, and good luck! Readers, give Jill a thumbs up if you like this recipe!