Yield 4 servings

  • three types of beans (I like a white, red, and a black) about 2 cups of each
  • 2 smoked ham hocks
  • 1lb sausage (I like a spicy Italian)
  • 1 onion, diced
  • 2 clove garlic, diced
  • 2 cup white wine
  • 1 cup of fresh chopped herbs (with the chardonnay, I would choose parsley, chive and tarragon)
  • 4 eggs

Place the sausage, onion, and garlic into a large over medium heat. Cook until the onion is soft and the sausage is fully cooked. Add the beans and the wine to the pot and stir until the alcohol is gone. Then add ham hocks and cover with water. Cook over low heat until beans are done and water is almost gone. Salt and pepper to taste. Place the mixture into a baking dish. With a spoon make 4 holes and crack the eggs in to the holes. Place the dish into the oven and cook on 350 until the eggs are cooked the way you like (I like mine sunny side up). When eggs are cooked, take the dish out of the oven and sprinkle the herbs over the top.

Serve with Januik 2012 Cold Creek Vineyard Chardonnay

Recipe Courtesy of Winery Chef Josh Slaughter

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