Chick'n Francese Butter Beans are something you'll remember

unsolicited advice and a one-pot creamy bean recipe

We got an overwhelming amount of positive feedback from our last newsletter - thank you Mom and Dad. Jk, it wasn’t only them this time. I was surprised to hear that people were actually listening to our thoughts on dating - I guess that’s part of living with no confidence!

Now that I’ve got an ego boost, I really let it get to my head. So for this week, we’re dishing out more unsolicited advice and Chick’n Francese Butter Beans. I feel very confident about one of the two.

Chicken Francese Butter Beans with a crispy little guy

A Compilation of Our Best Life Advice:

1. “What’re you gonna remember?” We used to yell this at each other while jumping on our trampoline. It was typically in regards to choosing any activity (bouncing) over doing our homework, but we have since decided that it’s very sound advice. Does anyone look back and wish they spent more time doing something boring? Hopefully that’s a resounding “no” because otherwise it derails the entire point.

2. Always have an ‘onion board.’ Credit goes to our mom for this one. We have one cutting board that is designated for onions and garlic. The other boards stay free of the onion stench so that when you cut fruit it doesn’t taste like an onion. CRITICAL!

3. Humor is the key to life. This is something our dad has always instilled in us and still does by sending WAY too many “comedic” reels in our family Instagram group. When he gets yelled at for how unfunny they are, he says “doesn’t anyone have a sense of humor?” Our brother has since stopped using Instagram.

   

   at least he finds it funny

4. “Everything always works out for me.” Our Bubbe recently started saying this, basically out of nowhere. She’s typically more of a realist than an optimist, so this new mantra stood out to us. It feels nice when you repeat it to yourself, like you have a little bit of luck on your side. Things start to fall into place that you’d normally worry about. Try it out and let us know if your life gets better or goes horribly wrong. What’s it to me!

5. Make everything in one pot - life is too short for extensive dinner clean up!! Unless you have a healthy partnership where you cook and they clean (in that case, go off with ya pans). We don’t even boil pasta separately anymore and it’s been life changing. More one-pot recipes to come (like today’s)!

My First Love, Francese

My first love was not my college boyfriend, it was Chicken Francese.

AppaRENTLY Chicken Francese was invented by Italian-Americans in Rochester, NY which happens to be the birthplace of our dad. He definitely had nothing to do with the invention considering he’s not Italian and he spent an entire year in grad school eating spaghetti, red sauce, and canned tuna fish every night (sorry if you just threw up).

Anyway, whoever did invent it is my soulmate (TG it’s not my dad??). The lemon, butter, and white wine sauce is what dreams are made of. It’s perfectly balanced with punchy lemon flavor, a touch of sweetness from the wine, and creaminess from the butter. We used Daring Chick’n in ours, but you could substitute any (plant-based) chicken.

And the butter bean PR team needs a raise, because we immediately thought of them to compliment the francese sauce. Creamy, one-pot beans for the win. We added peas because we have a newfound obsession with them, but you could use any vegetable you like. Spinach or broccoli would be welcomed additions.

I honestly don’t know why I don’t eat this every night.

Chick’n Francese Butter Beans Recipe

Serves 4.

Ingredients:

• 2 tablespoons olive oil

• 8 oz vegan chicken (we used Daring)

• 3 tablespoons vegan butter, divided (we used Miyokos)

• 2 cloves garlic

• 2 tablespoon all purpose flour 

• 1 1/2 cup vegan chicken broth (we used Better than Bouillon)

• 1/2 cup white wine

• Juice of 1 lemon (about 1/4 cup)

• Slices from 1/2 lemon (about 6 slices, seeds removed)

• Freshly ground black pepper

• 1- 29 ounce can butter beans, drained and rinsed (or 2 -15.5 ounce cans)

• 1/2 cup frozen peas

• 1/4 cup fresh parsley, chopped

Method:

1. Cook the vegan chicken: Add olive oil to a skillet. Cook the vegan chicken according to package instructions. Set aside.

2. Make a roux: In the same pan on medium heat, add 2 tablespoons butter. Scrape up any brown bits from the chicken as the butter melts. Then add the garlic and give it a quick stir. Add the flour and mix - it will be pasty. Cook for 1-2 minutes, careful that the garlic does not burn.

3. Add the liquid: Slowly pour in the vegan chicken broth and whisk. Add the white wine, lemon juice, and lemon slices.

4. Simmer the sauce: Bring the mixture to a gentle bowl. Lower the heat and simmer for 10 minutes, whisking occasionally, until the sauce thickens. Add freshly ground black pepper to taste.

5. Add the butter beans, vegan chicken, and peas: Add the butter beans, cooked vegan chicken, and frozen peas. Cook until the peas are bright green and warmed through.

6. Stir in butter and parsley: Add the last tablespoon of butter and chopped parsley. Serve with crusty sourdough bread or rice. MMPH.

Drop a comment if you make it. Love ya, mean it!!!