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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Easy Beans. Ingredients:
2 (19 ounce) cans navy beans or 2 (19 ounce) cans white kidney beans, drained and rinsed |
2 cups vegetable stock (or chicken stock) |
5 sun-dried tomatoes packed in oil, chopped |
2 teaspoons oil (from the tomatoes) |
6 green onions, chopped |
1/2 cup sherry wine |
Directions:
1. In a food processor or blender, puree beans and stock (do this in batches if necessary).
2. In a large skillet, saute green onions and tomatoes in oil over medium heat until onions are wilted but not brown.
3. Add in the sherry; stir until the sherry is reduced by half; then remove skillet from heat.
4. Add bean puree to skillet; return to heat and gently stir for 3 minutes.
5. May garnish individual servings with chopped fresh parsley or cilantro.
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