Regina's--Navy Bean Sauce Over Grilled Vegetables

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* Exported from MasterCook *

 

Navy Bean Sauce Over Grilled Vegetables

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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1 cup cooked white beans

1/2 cup vegetable sauce -- plus 1/2 cup for the puree

2 cloves garlic -- peeled and chopped

1/4 cup diced onion

1/4 teaspoon ground cumin

salt and pepper

2 tablespoons extra-virgin olive oil

1/4 cup roasted red bell peppers -- peeled and seeded

12 drops chili oil or a dash of cayenne (optional)

grated hard cheese -- such as parmesan, asiago or grana

pedano for garnish

6 squash -- such as zucchini, crookneck or summer squash,

or vegetables of choice such as onion slices, mushrooms, bell peppers

 

In a medium saucepan, place the beans and 1/2 cup broth, garlic, onion, cumin,

salt and pepper to taste, and olive oil.

 

Bring to a boil and cook for 10 minutes. Add the chili oil.

 

Place the mixture in a blender and puree until creamy smooth, adding additional

broth to reach the desired consistency.

 

Brush the vegetable slices with olive oil and place them on a grill until grill

marks appear.

 

Place the vegetables on a plate and spoon the bean sauce over the top.

 

Garnish with grated cheese.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 749 Calories; 30g Fat (33.7% calories

from fat); 32g Protein; 102g Carbohydrate; 34g Dietary Fiber; 0mg Cholesterol;

37mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 10 1/2 Vegetable; 5

1/2 Fat.

 

 

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