Place green beans in any non-stick CanCooker and cover with water. On a low to medium heat steam green beans until tender about 15-20 minutes. When the green beans are tender drain using the CanCooker Strainer lid. Remove green beans from the CanCooker and keep warm. Add the butter to the CanCooker and cook until melted. Stir in the flour, salt and pepper until smooth. Slowly whisk in the chicken broth and continue cooking until thickened about 1-2 minutes. In a small bowl, combine egg yolks and milk. Stir a small amount of the hot broth mixture into the egg mixture. Return all to the CanCooker, stirring constantly until the sauce has thickened and coats the back of a metal spoon. Spoon the sauce onto the green beans and top with the minced parsley.
Seth McGinn's CanCooker - Green Beans with Parsley Sauce