PocketCook

From @Adam Ragusea

Creamy Mustard Butter Beans (Beans à la Moutarde)

25 min · Serves 2

25 mintotal
10 minhands on
11steps
2servings

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Ingredients

  • 1 shallot
  • 115 g green beans (about 4 oz)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 120 ml white wine (about 1/2 cup)
  • 2 cartons or cans butter beans with their liquid (about 760 g / 27 oz total)
  • 120 ml milk (about 1/2 cup)
  • 2 tbsp whole-grain mustard
  • 60 ml heavy cream (about 1/4 cup)
  • Black pepper
  • Salt
  • Fresh parsley

Method

  1. Dice the shallot and trim the green beans into bite-sized pieces.

  2. Heat the olive oil in a pan over medium-high heat, add the shallot, and cook for 1 minute.

  3. Add the green beans and cook for 2 minutes.

  4. Add the butter and stir until melted.

  5. Deglaze the pan with the white wine and cook until reduced by half, about 2 minutes.

  6. Add both packages of butter beans, including all of their liquid.

  7. Add the milk, bring to a boil, then reduce the heat to a simmer.

  8. Simmer until the sauce thickens and coats the back of a spoon, 3–5 minutes.

    Then 4 min of waiting

    The starches in the un-drained bean liquid will thicken the sauce quickly, so the beans stay intact and do not overcook.

  9. Stir in the whole-grain mustard and heavy cream.

  10. Season with black pepper and salt to taste, remembering the bean liquid is already seasoned.

  11. Chop the fresh parsley and stir it through just before serving.

  12. Using the un-drained canning liquid provides starch that thickens the sauce and prevents the cream and wine from curdling.

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