Cantonese White Bean Bowl

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the white bean and let it coconut, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.