Bean Kale and Egg Stew
Ingredients
- 2 tablespoons olive oil
- 1/2 small red onion, chopped
- Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved (see Cook's Note)
- 1 1/2 cups low-sodium vegetable broth
- 2 teaspoons low-sodium soy sauce
- Kosher salt and freshly ground black pepper
- 1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups)
- 4 large eggs
- 4 slices whole-grain bread
- 2 ounces sharp Cheddar, shredded (about 1/3 cup)
- Your favorite hot sauce, for serving
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