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
- Rinse the beans and fill with cold water to cover by 2 inches in a saucepan and soak overnight.
- 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.
- Meanwhile, prepare the onions.
- Heat a large skillet, and caramelize the onions. Stirring every 3-4 minutes for (30-40 minutes), until caramelized. Season with pepper.
- 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.