french

Creamy Beans à la Moutarde

Name: Creamy Beans à la Moutarde
Total time: 35 min
Yield: 2 servings
Cuisine: french
Ingredients: 2 cartons Organic butter beans; 1 medium Shallot; 1 cup Green beans; 1 tbsp Olive oil; 1 tbsp Unsalted butter; 0.25 cup Dry white wine; 0.25 cup Whole milk; 1 tbsp Whole grain mustard; 1 tbsp Heavy cream; 0.5 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Fresh parsley

A French-style creamy bean dish flavored with mustard, featuring butter beans and green beans. This recipe utilizes the starchy liquid from one can of beans to naturally thicken the sauce, providing a silky smooth texture and enhanced bean flavor.

35 min 2 servingsAdam Ragusea Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

400

Calories

18g

Protein

45g

Carbs

20g

Fat

Scale recipe

2 servings

Original recipe

Ingredients12 items

Produce

🧅Shallot1 medium

🫛Green beans1 cup

🌿Fresh parsley1 tbsp

Dairy

🧈Unsalted butter1 tbsp

🥛Whole milk¼ cup

🥛Heavy cream1 tbsp

Pantry

🫘Organic butter beans2 cartons

🫒Olive oil1 tbsp

🥣Whole grain mustard1 tbsp

Spices

🧂Salt½ tsp

🌶️Black pepper½ tsp

Beverages

🍷Dry white wine¼ cup

Instructions

1
Finely chop the shallot. Trim the green beans and cut them into 1-inch pieces. Drain one carton of butter beans and set aside; keep the liquid from the second carton.
2
Heat olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened.
3
Add the green beans to the skillet and sauté for another 3-4 minutes until slightly tender-crisp.
4
Add unsalted butter to the pan and let it melt.
5
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Reduce the wine slightly.
6
Add both the drained and undrained butter beans to the skillet. Stir gently.
7
Pour in the whole milk, just enough to almost submerge the beans and vegetables. Bring to a boil, then reduce to a spirited simmer.
8
Continue to simmer, stirring occasionally, until the sauce thickens to your desired consistency. The natural starches from the undrained bean liquid will help thicken the sauce.
5:00 timer
9
Stir in the whole grain mustard and heavy cream.
10
Season with black pepper and salt to taste, remembering that the undrained bean liquid already contains some salt.
11
Stir in the fresh chopped parsley just before serving.

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