Name: Bean, Kale and Egg Stew
Prep time: 10 min
Cook time: 25 min
Yield: 4
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; 1 1/2 cups low-sodium chicken or vegetable broth; 2 teaspoons low-sodium soy sauce; Salt and freshly ground black pepper; 1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups); 4 large eggs; 4 slices wholegrain bread; 2 ounces sharp Cheddar, grated (about 1/3 cup); Your favorite hot sauce, for serving