Butter Beans à la Moutarde

These French-inspired butter beans in a mustard sauce are creamy, hearty, and filling. The flavors of Dijon mustard, white wine and thyme are quintessentially français and delicately balanced. Serve with a crusty baguette to mop up the sauce for a rustic vibe and cozy meal.

TOTAL TIME: 35 MINUTES

SERVES 4 

Cozy Vegan: 100 Delicious, Plant-Based Comfort Food Recipes Liz Douglas

INGREDIENTS

• 3 tbsp plant-based butter or margarine

• 2 onions, finely diced

• 2 garlic cloves, crushed

• ½ tsp salt

• ¼ tsp cracked black pepper

• 3 tbsp Dijon mustard

• 2 tbsp wholegrain mustard

• ½ cup nutritional yeast

• 1 tbsp dried thyme leaves

• 1 cup vegetable stock

• ½ cup dry white wine

• 2 14-ounce (400g) cans butter beans, drained and rinsed

• 1 cup unsweetened plant-based milk

• fresh parsley or thyme sprigs to serve

• olive oil to serve

DIRECTIONS

1. Heat the butter or margarine in a large skillet over medium heat and sauté the onion for 2–3 minutes. Reduce the heat to low and add the garlic, stirring for another minute. Add the salt, pepper, Dijon mustard, wholegrain mustard, nutritional yeast and dried thyme and stir well to form a paste. Gradually add the stock and white wine. Whisk constantly to avoid lumps. Stir in the butter beans and then simmer for 10 minutes.

2. After 10 minutes, gradually add the milk, whisking to combine. Simmer for another 10 minutes or until the sauce has thickened to the desired consistency. Taste and add extra salt and pepper as desired.

3. Ladle into bowls. Garnish with fresh parsley or thyme sprigs and a drizzle of olive oil. Serve with a crusty baguette on the side to mop up the sauce. 

NOTES

Can’t find butter beans? Try this with any other white bean like cannellini or white navy beans.

Excerpted from Cozy Vegan: 100 Delicious, Plant-Based Comfort Food Recipes Copyright © 2026, Liz Douglas. Photography Copyright © 2026 by Miranda Stokkelo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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