German Cuisine
Warm White Beans with Mustard and Parsley
This versatile dish sits perfectly between a warm salad and a hearty side, providing a fantastic non-potato alternative for a classic German menu. Creamy white beans absorb a tangy dressing made with whole-grain mustard and apple cider vinegar, while plenty of fresh parsley and crisp onions add vibrant color and fresh crunch.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 10 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 210 kcal
- Protein
- 10 g
- Fat
- 9 g
- Carbs
- 24 g
- Fiber
- 7 g
Step by step
Method
- 01
Drain the canned white beans in a colander, rinse thoroughly…
Drain the canned white beans in a colander, rinse thoroughly with cool water, and let sit for 5 minutes to drain completely.
- 02
Peel the onion and slice it into very thin half-moons
Peel the onion and slice it into very thin half-moons. Wash and dry the parsley, then chop the leaves finely, discarding the woody stems.
- 03
In a small bowl, whisk together the vegetable oil, apple cide…
In a small bowl, whisk together the vegetable oil, apple cider vinegar, whole-grain mustard, salt, and black pepper until a uniform emulsion forms.
- 04
Warm the rinsed beans in a skillet with two tablespoons of wa…
Warm the rinsed beans in a skillet with two tablespoons of water over low heat for 3 minutes until heated through but still intact.
- 05
Turn off the heat, add the sliced onions, and pour the mustar…
Turn off the heat, add the sliced onions, and pour the mustard dressing over the warm beans. Toss gently with a spatula to prevent breaking the beans.
- 06
Stir in the chopped parsley, cover with a lid, and let rest f…
Stir in the chopped parsley, cover with a lid, and let rest for 3 minutes to let the warm beans absorb all the herbal and mustard flavors before serving.
Dishday
Useful advice
Cooking tip
If using canned beans, rinse them thoroughly under cold water to remove any starchy, metallic-tasting liquid, ensuring the dressing coats them perfectly.
How to serve
Serve moderately warm in deep bowls, piled high and garnished with extra parsley. Pairs beautifully with baked German sausages.
How to store
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a teaspoon of water to loosen the mustard dressing.
Note
Large bean varieties like Lima or Cannellini are ideal here for their thin skins and meltingly creamy, buttery interiors.
