White Bean and Garlic Sauce

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White Bean and Garlic Sauce

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups navy beans or great northern beans -- soaked

OR

2 15 oz cans navy beans or great northern beans -- drained and rinsed

salt

2 tablespoons extra-virgin olive oil

2 onions -- finely chopped (2 cups)

8 garlic cloves -- thinly sliced

5 sprigs fresh sage

handful fresh thyme sprigs

1 bay leaf

2 teaspoons lemon juice

freshly ground black pepper

 

As they are cooking, these garlicky beans send delightful scents wafting through

the house. For the best results, use beans you soak yourself. Pressure cooking

yields especially fine results, although canned beans make this sauce a snap.

The fresh herbs are also really important here. This is a textured sauce, but

you can make it creamy smooth by pureeing it in a blender or food processor.

 

Drain the soaked beans. Cover with 6 cups of water and pressure cook about 8

minutes for the nevy beans, or 10 minutes for the great northern beans. Season

with salt to taste. Let the beans sit in the cooking liquid for a few miinutes

to absorb the salt. Drain the beans, reserving the cooking liquid.

 

Alternatively, on the stovetop, simmer the beans in 8 cups of water, partially

covered, for about 1 1/2 hours, or until the beans are soft. Season with salt

to taste. Let the beans sit in the cooking liquid a few minutes to absorb the

salt. Drain the beans, reserving the cooking liquid.

 

Warm the olive oil in a medium saucepan. Add the onions and cook over

medium-low heat for about 7 minutes, or until the onions are softened and

starting to brown. Add the garlic and cook for a few more minutes, until

fragrant. Add the cooked beans and 2 1/2 cups of the bean cooking liquid. (If

you are using canned beans, add 2 1/2 cups water.)

 

Tie the herbs together with cotton string and add to the pot, along with the bay

leaf. Cover, bring to a boil over medium heat, reduce the heat, and simmer,

partially covered, for 15 minutes to allow the flavors to marry. Add the lemon

juice and salt and pepper to taste. Remove the bay leaf and tied herbs.

 

 

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Per Serving (excluding unknown items): 368 Calories; 28g Fat (65.3% calories

from fat); 4g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 0 Fruit; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0