Adapted from @thevegan8 (thevegan8.com/vegan-smoky-rosemary-white-beans/)
Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins
½cupwhite or yellow onion, finely chopped
¼tspsalt for cooking onions (+ 1/2 tsp to add later)
3large cloves of garlic
½cuplow-sodium veggie for cooking onions (+ 3/4 cup more to add later_
½cupplant milk (use a creamy milk like cashew, soy or lite-coconut)
1tbsproughly chopped fresh rosemary
¼tbspblack pepper
1 ½tspliquid smoke
2tbspbrown rice flour
30oz2 cans Great Northern or Cannellini beans (drained & rinsed) - I use Eden Organic
...
Save to add later
½tspsalt for cooking onions
¾cuplow-sodium veggie for cooking onions
Directions
1
Sauté onions with 1/4 tsp of salt until very tender/translucent (add more water or broth as needed)
2
Add garlic after onions are tender and cook for a few more minutes until all liquid is gone. Remove from heat
3
Add remaining 3/4 cup broth, plant milk, rosemary, remaining 1/2 tsp salt, black pepper, liquid smoke and flour. Whisk until all flour is smooth
4
Add beans. Place pot back on medium heat. Once the beans bubble around the edges cover with a lid, lower heat and simmer for about 10 minutes. Stir frequently so the bottom does not stick. The beans will thicken the longer they cook.
Ingredients
½cupwhite or yellow onion, finely chopped
¼tspsalt for cooking onions (+ 1/2 tsp to add later)
3large cloves of garlic
½cuplow-sodium veggie for cooking onions (+ 3/4 cup more to add later_
½cupplant milk (use a creamy milk like cashew, soy or lite-coconut)
1tbsproughly chopped fresh rosemary
¼tbspblack pepper
1 ½tspliquid smoke
2tbspbrown rice flour
30oz2 cans Great Northern or Cannellini beans (drained & rinsed) - I use Eden Organic
...
Save to add later
½tspsalt for cooking onions
¾cuplow-sodium veggie for cooking onions
Directions
Directions
1
Sauté onions with 1/4 tsp of salt until very tender/translucent (add more water or broth as needed)
2
Add garlic after onions are tender and cook for a few more minutes until all liquid is gone. Remove from heat
3
Add remaining 3/4 cup broth, plant milk, rosemary, remaining 1/2 tsp salt, black pepper, liquid smoke and flour. Whisk until all flour is smooth
4
Add beans. Place pot back on medium heat. Once the beans bubble around the edges cover with a lid, lower heat and simmer for about 10 minutes. Stir frequently so the bottom does not stick. The beans will thicken the longer they cook.
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