Bean, Kale and Egg Stew Recipe | Food Network UK

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