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French Onion Butter Beans
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French Onion Butter Beans

1 h 10 minPara 4Nutri-Score B€€
de @recipesbydrritu2 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • yellow onions (thinly sliced)Frutas y verduras3 piezas
  • oyster mushrooms (torn into bite-size pieces)Frutas y verduras115 g
  • olive oilDespensa22 ml
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • fresh thyme (leaves picked)Frutas y verduras1 g
  • black pepper (ground)Especias1 g
  • butter beans (cans, drained and rinsed)Despensa3 piezas
  • vegetable brothDespensa360 ml
  • Worcestershire sauceDespensa15 ml
  • Dijon mustardDespensa5 g
  • balsamic vinegarDespensa5 ml
  • milkLácteos120 ml
  • Gruyère (grated)Lácteos50 g
  • salt (to taste)Especias3 g
  • fresh thyme (for finishing)Frutas y verduras2 g
  • sourdough bread (sliced, for serving)Panadería4 piezas

por ración

Nutrición

332kcal

Carbohidratos
44 g
Proteínas
16 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Horno

paso a paso

Preparación

  1. Caramelize the onions

    • Heat the olive oil in a large skillet.
    • Add the onions and a pinch of salt and cook over medium-low heat, stirring regularly.
    • If they start sticking, add a splash of water at a time until deeply caramelized.
    Paso 1

  2. Brown the mushrooms

    • Push the onions aside and add the oyster mushrooms.
    • Let them sit in the pan for 2 minutes to brown, then sauté for another 3–5 minutes.
    • Mix them into the onions.
    Paso 2

  3. Build the flavor

    • Add the garlic, thyme and black pepper and cook for 30 seconds.
    • Add the broth, Worcestershire sauce, Dijon mustard and balsamic vinegar.
    • Scrape up all the browned bits from the pan.
    Paso 3

  4. Add the beans

    • Stir in the butter beans and simmer.
    • Mash about a quarter of the beans directly in the skillet.
    Paso 4

  5. Make it creamy

    • Reduce the heat to low and stir in the milk.
    • Simmer gently until creamy.
    Paso 5

  6. Bake with Gruyère

    • Spread the beans into an even layer and sprinkle the Gruyère over the top.
    • Bake at 200 °C until hot and bubbling.
    • Switch to broil for 1–2 minutes until the cheese crust is browned and bubbly.
    Paso 6

  7. Finish and serve

    • Finish with fresh thyme and black pepper.
    • Serve with sourdough bread.
    Paso 7
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