White Emergo Beans with Mustard, Caramelized Onions, and Herbes de Provence
Servings Prep Time
6people 10minutes
Cook Time Passive Time
50minutes 2hours
Servings Prep Time
6people 10minutes
Cook Time Passive Time
50minutes 2hours
Ingredients
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.