Mustard Beans

Shopping list

• 400 g butter beans — jar

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• 1 piece leek — washed and chopped

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• 2 pieces shallots — thinly diced

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• 25 cl white wine — large glass

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• 1 tbsp wholegrain mustard — heaped

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• 500 ml chicken or vegetable stock

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• 20 cl full-fat cream

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• sausages or protein of choice — pork works great

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Step by step

1. 1

   Sear your protein, then set aside once nicely browned.

2. 2

   In the same pan, fry your shallots and leek with a drizzle of olive oil until they start to soften.

3. 3

   Deglaze the pan with the white wine.

4. 4

   Add your beans, stock, and protein, then cook over medium heat until the liquid has reduced by about half (around 10 minutes).

5. 5

   Stir in the mustard and cream, then cook for another 10 minutes, or until the stew has thickened to your desired consistency.

6. 6

   Plate the beans and top with your protein.