White Emergo Beans with Mustard, Caramelized Onions, and Herbes de Provence

 

Ever heard of white emergo beans before?

White Emergo Beans with Mustard, Caramelized Onions, and Herbes de Provence. Make your beans exciting with this unique preparation with heirloom beans, Dijon mustard, and Herbes de Provence. Beans can be fancy too!| www.alldayieat.com

I had not until I bought them 🙁

Sometimes I feel like I have a very narrow field of view on food. This is just one example.

So, to expand it, every now and then, I will buy something at the market I’ve never heard of before. I figure out how to make it later. Do you ever do that?

I don’t know if that’s a good thing or not. I guess as long as I use it, it keeps me on my toes.

Just don’t push me over. Or I might fall and break a bone. Ouch. I would probably say ouch if I broke a bone.

But I’ll save it for later, and now I’ll just stick to yum. Yum. Yum. Yum. Is what comes to mind when I think of these beans.

So let me tell you about these beans.

These beans were super tasty.

I ate them with country bread I baked myself.

I’ll be sharing that sometime soon with you. But I think you could eat these with chicken or rice even.

They look and sound ordinary, but are actually somewhat special. At least to me, now that I’ve discovered their potential.

In their dried form, these emergo beans look small and humble. But then, after soaking, they all of a sudden blow up and more than doubled in size!

 

The Emergo beans after soaking overnight

 

The main flavoring agents for the beans

 

 

About half-way to caramelized onions. The final volume of onion before I added to the beans was about 1/3 of this. 

 

Once cooked these beans have a rich and creamy texture with a very delicate flavor.

I cooked these in their soaking water along with mustard and herbes de Provence.

Sound like an odd combo? It did to me.

And then after being a bit skeptical, I was pleasantly surprised!

The flavor of this preparation is quite unique.

You have two sources of sweetness – the mustard and the caramelized onions. You get the savory flavors from the chicken stock. To top everything off, the herbes de Provence which adds it’s own unique flavor.

Overall, this is a well-balanced and flavorful way to add some beans to your diet. What do you think?  Have you ever had or made anything like this?

 

In case you missed them, here are some of my other bean recipes!

 

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White Emergo Beans with Mustard, Caramelized Onions, and Herbes de Provence

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours
  • Yield: 6 people 1x
  • Category: side
  • Cuisine: New American

Ingredients

Scale
  • 2 cups Emergo beans (soaked in water overnight )
  • 2 medium onions (sliced)
  • 2 tablespoons butter
  • 4 tablespoons Dijon mustard (or your favorite type)
  • 1 tablespoon herbes de Provence
  • 2 cups low-sodium chicken broth
  • salt and pepper to taste
       

Instructions

  1. Rinse the beans and fill with cold water to cover by 2 inches in a saucepan and soak overnight.
  2. The next day, bring the beans to a boil, and then reduce to a simmer. Cook with the lid on, for 2 hours or until the beans are soft. Let the beans simmer while you finish up the onions.
  3. Meanwhile, prepare the onions.
  4. Heat a large skillet, and caramelize the onions. Stirring every 3-4 minutes for (30-40 minutes), until caramelized. Season with pepper.
  5. Once onions have finished, add to the pot with the beans and add in the chicken stock. Then add the herbes de Provence and mustard. Cook for another 10-15 minutes or longer depending on the consistency you prefer. Beans can be eaten right away or if you prefer a thicker consistency, mash some and continue to reduce for 40 minutes.
 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese teas now in stock!!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!

 

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese teas now in stock!!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!

 

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