Beans à la Moutarde (French-Style Creamy Mustard Beans)

Steps

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1. 1
   Heat olive oil in a pan and add chopped shallot to get a head start.
   ▶ ≈4:43
2. 2
   Add the green beans and cook for a couple of minutes. Add butter if the pan looks dry or for added flavor.
   ▶ ≈4:49
3. 3
   Deglaze the pan with white wine and reduce the liquid slightly.
   ▶ ≈5:01
4. 4
   Add the canned butter beans with their liquid and enough milk to almost submerge everything.
   ▶ ≈5:08
5. 5
   Bring to a boil, then reduce to a gentle simmer. The sauce will thicken naturally from the starches and pectins in the bean liquid without overcooking the beans.
   ▶ ≈5:14
6. 6
   Stir in a generous spoonful of whole grain mustard and finish with a little cream. Both the mustard and cream function as thickeners.
   ▶ ≈5:54
7. 7
   Taste and season with salt and pepper. Remember that less salt is needed if you kept the bean liquid, as it's already salty.
   ▶ ≈6:07
8. 8
   Finish with fresh parsley if desired and serve.
   ▶ ≈7:58