White Bean Stew with charred scallion

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
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 charred, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil 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. Taste and adjust, then finish with flaky sea salt right before serving.
7. Serve warm, ideally with something to soak up the sauce.