- 1 cup beans
- 200 ml dry white wine
- 200 ml of fat milk or liquid cream
- 1 tsp thyme
- 1 tbsp flour
- olive oil
- salt
Soak the beans overnight. If you don’t have much time, pour boiling water over them for 1–2 hours instead.
When the beans are almost cooked but still slightly firm inside, drain the cooking water. Add the wine and cream, bring to a boil, then reduce heat to low. Stir in the thyme and flour. Let the sauce reduce and thicken over low heat.
If you prefer very thick sauces, you can stir in an egg yolk at the end. Salt only at the very end, otherwise the beans will become tough.
Soak the beans overnight. If you don’t have much time, pour boiling water over them for 1–2 hours instead.
When the beans are almost cooked but still slightly firm inside, drain the cooking water. Add the wine and cream, bring to a boil, then reduce heat to low. Stir in the thyme and flour. Let the sauce reduce and thicken over low heat.
If you prefer very thick sauces, you can stir in an egg yolk at the end. Salt only at the very end, otherwise the beans will become tough.
