Maybe just eat the bean goo

Ingredients

• 2 cans (15 oz each) Butter Beans (One can drained and rinsed, the second kept with its liquid (bean goo))
• 1 cup Fresh Green Beans (Trimmed and cut into 1‑inch pieces)
• 1 medium Shallot (Finely chopped)
• 2 tablespoons Olive Oil (Extra‑virgin preferred)
• 1 tablespoon Unsalted Butter (Cut into small pieces; optional for extra richness)
• 0.5 cup White Wine (Dry white wine, such as Sauvignon Blanc)
• 2 tablespoons Whole Grain Mustard (Seeds should stay whole for texture)
• 0.25 cup Heavy Cream (Adds richness and helps prevent curdling)
• 1 cup Whole Milk (Almost submerges the beans; adjust if using more bean liquid)
• 0.5 teaspoon Salt (Adjust after tasting; bean liquid already salty)
• to taste Black Pepper (Freshly ground preferred)
• 1 tablespoon Fresh Parsley (Chopped, for garnish)

Instructions

1. Prepare Ingredients

   Finely chop the shallot, trim and cut the green beans into 1‑inch pieces, and measure out all liquids and seasonings.

   Time: PT5M

2. Sauté Shallot

   Heat the olive oil in the large sauté pan over medium heat. Add the chopped shallot and cook, stirring, until softened and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Add Green Beans

   Add the trimmed green beans to the pan and sauté for another 2 minutes, stirring occasionally.

   Time: PT2M

   Temperature: Medium heat

4. Deglaze with Wine

   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 3 minutes.

   Time: PT3M

   Temperature: Medium‑high heat

5. Add Beans and Milk

   Add the drained‑and‑rinsed can of butter beans, the second can with its liquid, and the whole milk. Stir to combine.

   Time: PT2M

   Temperature: Medium heat

6. Bring to a Boil

   Increase the heat and bring the mixture to a gentle boil, about 3 minutes.

   Time: PT3M

   Temperature: High heat

7. Simmer and Thicken

   Reduce the heat to low and let the stew simmer, uncovered, until the sauce thickens and the beans begin to break down slightly, about 15 minutes.

   Time: PT15M

   Temperature: Low heat

8. Finish with Mustard and Cream

   Stir in the whole‑grain mustard and heavy cream until fully incorporated.

   Time: PT2M

   Temperature: Low heat

9. Season and Garnish

   Season with salt and freshly ground black pepper to taste. Sprinkle chopped parsley over the top.

   Time: PT1M

10. Serve

    Transfer the creamy beans to a serving bowl and enjoy warm as a side dish or light main.

    Time: PT1M

Nutrition Facts

Calories

312

Protein

7 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g