2 tbsp olive oil
2 cups of dried butter/lima beans, soaked in lots of water over night
1 onion, finely chopped
1 carrot, finely chopped
1 x 8cm piece of celery, finely chopped
2 bay leaves
1 chorizo, diced, or casing removed and crumbled into small pieces
1 ½ tsp smoked paprika
1 x 400g can crushed tomatoes
Salt and pepper
6 very fresh free-range eggs
¼ cup white vinegar
1 tsp capers
1 small garlic clove
¼ bunch of mint, leaves picked
½ bunch of parsley, leaves picked
½ bunch of basil, leaves picked
1 tsp Dijon mustard
½ tbsp sherry or red wine vinegar
½ cup extra virgin olive oil
In a large pot heat oil over a medium heat and add the onion, carrot and celery, and cook 8-10 minutes until the onion has softened and is translucent. Add the bay leaves, paprika, and chorizo and cook, stirring regularly until the vegetables are soft and have a bit of colour. Add the tomato cook for a further minute before draining and rinsing the beans and adding to the pot. Add water to cover by about 6cm. Bring to the boil and then lower the heat and cook, covered, for 1½ – 2 hours or until the beans a very soft and creamy. Once cooked, season with salt.
In a mortar and pestle bruise the capers, cornichons, anchovy and garlic. Add the herbs with a little salt and pound into a rough paste. Now mix in the mustard, vinegar and oil. Correct seasoning by adding a pinch of salt and pepper. This can also be done in a food processor.
In a large saucepan bring water and vinegar to the boil, then, turn down to a simmer. Gently crack eggs individually into a glass and one at a time, slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Place the cooked eggs on top of the beans, followed by the salsa verde. Season with salt.