2 teaspoons oil
1 small onion, diced
2 cloves garlic, minced
1 ½ cups cooked white beans
½ teaspoon dried rosemary
½ teaspoon dried thyme
salt & pepper
1-1 ½ cups vegetable broth
3 tablespoons nutritional yeast
Juice of ½ lemon (optional)
1. Heat oil in a large skillet over medium heat.
2. Add onions; cook for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes more.
3. Add the beans; use a potato masher or fork to mash them. Add the herbs and spices.
4. Lower heat and stir the broth into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick, add more broth
and mix well.
5. Add the lemon juice.
Alternatively, you can blend the ingredients in a food processor after cooking the onion and garlic.
Also good with chickpeas and pinto beans.
Pictured with Portabella Steaks, Mashed Cauliflower, and sautéed greens.
adapted from Lindsay Nixon