Pub Lunch (for two)
This fun, easy, yet impressive, meal is reminicent of what you might eat in a pub in Ireland or the UK. It is a vegetarian mashup of a classic "Ploughman's lunch" which typically includes cheese, bread, pickled onions and maybe a salad or apple, with a "Full Irish Breakfast" which features baked beans, eggs, grilled tomatoes, toast, and several different sausages. We skipped the meat and substituted Yumbini Cowboy BBQ Pinto Beans for the baked beans. It can be made ahead and is meant to be eaten at room temperature. So it's great for picnics, or times when you are not sure when guests will arrive. We hope you find the result inspiring as well as delicious. Pretend you are on vacation!
Servings: 2
Ingredients
- 1 Red Onion thinnly sliced
- 3/4 cup Apple Cider Vinegar or other vinegar
- 1/4 cup Water
- 2 Tbsp Sugar
- 3/4 tsp Salt
- 1 3.5 oz pkg Yumbini Cowboy BBQ Pinto Beans and Rice prepared according to package directions
- 2 Eggs whole, in-shell
- 1-3 chunks Cheese your choice
- 2 cups Salad Greens
- 3-5 Cherry Tomatoes optional
- 4 chunks Crusty Bread
- 1 Apple
- Butter, chutney, pickles, mustard optional
- Salad Dressing optional
- Beer optional (try non-alcoholic, it's excellent!)
Instructions
- Cut the ends off the red onion, peel, cut in half and slice as thinnly as you can.
- Measure vinegar, water, sugar, and salt into a small pan or 2 cup measuring cup. Mix to dissolve. Heat to boiling on the stove, or 3-4 minutes in the microwave.
- Combine the hot vinegar mixture with the sliced onions.
- Stir to mix and press onions down into the vinegar with a spoon. Put in the refrigerator to cool while you get everything else ready.
- Prepare the Yumbini Cowboy BBQ Pinto Beans and Rice using 3/4 cup of water according to the package directions. Set aside (room temperature).
- Place the two eggs in a small pot and add water so the eggs are completely covered. Cover the pot and heat on high on the stovetop until the water boils. When boiling, turn off the heat and allow to sit, covered, 15 minutes.
- While the eggs are cooking, wash and/or cut the salad greens, tomato (if used), cheese, apple and bread.
- Divide the Yumbini Cowboy BBQ Beans and Rice in half and press firmly into a small cup, bowl or measuring cup. One for each plate.
- Unmold onto one side of a large plate. If desired, garnish the top with parsley or green onion.
- When the eggs are done, pour out the hot water and add cold tap water to the pot to cool. Do this a couple times. Peel the eggs while they are still warm so it is easier to remove the shell. You can return the peeled eggs to the water to continue cooling.
- Cut the eggs into quarters lengthwise and arrange on the plate next to the Yumbini.
- Add the apple, salad, tomatoes, cheese, bread, and any other optional goodies to the plate.
- Serve at room temperature. To prevent the salad from wilting, add salad dressing right before eating. Enjoy!
