Mustard Greenswith Cannellini Beans and Onion Confit

1. Soak the beans in cold water overnight. Drain before using.
2. In a cast iron pan over medium-high heat, add 1 tablespoon olive oil and sauté the pancetta, flipping when slightly brown and crispy, about a minute or two per side.
3. Add onion and garlic, reduce heat to low, and continue to sauté. Add vegetable stock, thyme, and salt and pepper to taste, then bring to a simmer.Remove from heat and allow to cool.
4. Add the beans, then transfer the mixture to a pouch and seal. Cook sous vide for 11 hours at 181.4°F (83°C).
5. Remove the stems from the mustard greens.
6. In a mixing bowl, toss the mustard greens with the salt, pepper, and 1/2 tsp olive oil.
7. Then, lay the greens flat and evenly in a sous-vide pouch. Vacuum seal a few times to compress the greens.
8. Chill in the refrigerator for up to three hours.

To Serve:

Mix the beans and mustard greens together. In a sauté pan, toss over high heat for a few minutes. Garnish with chopped parsley. Serve warm.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.