Cannellini With Mustard Cream Sauce Recipe

• 1 med leek, white and light green parts cleaned minced (abt 1 1/4 c.)
• 1 Tbsp. extra virgin olive oil
• 4 x garlic cloves minced
• 1/2 c. minced fresh parsley
• 1/2 c. white wine
• 2 c. cooked cannelloni beans homemade or possibly canned (or possibly other white beans)
• 2 Tbsp. coarse-grain mustard*
• 3 Tbsp. half-and-half

1. * Note: You can use Grey Poupon's Country Dijon Mustard, available at supermarkets.
2. Try different kinds of mustard - each will lend its own unique flavor.
3. In a heavy-bottom saucepan, saute/fry the leek in the extra virgin olive oil till it begins to brown, about 5 min.
4. Add in the garlic, and saute/fry for 1 minute.
5. Add in the parsley and wine; simmer for 10 to 15 min.
6. Add in the beans and heat for 1 to 2 min.
7. Mix the mustard and half-and-half and add in to the beans.
8. Stir and remove from the heat.
9. This recipe yields 4 servings.
10. Comments: Using half-and-half instead of heavy cream keeps this dish low in fat while adding creaminess and softening the bite of the mustard.

extra virgin olive oil, garlic, fresh parsley, white wine, coarsegrain mustard

Taken from cookeatshare.com/recipes/cannellini-with-mustard-cream-sauce-98930 (may not work)