Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Shallots, chopped |
| 2 tablespoons | Olive oil |
| 4 \N | Garlic clove(s), minced |
| 4 teaspoons | Flour |
| ¼ cup | White wine |
| ½ cup | Garden Salad Stock or other stock |
| 2 tablespoons | Chopped oven-roasted pine nuts |
| ½ cup | Parsley, chopped |
| ¾ teaspoon | Pepper |
| ½ cup | Cilantro (opt) |
| 2 cups | Cooked cannellini or other white beans homemade or canned |
1. In a heavy saucepan, saut‚ the shallots in the olive oil over medium heat until they begin to color, 3-5 minutes. Add the garlic and saut‚ for 1 minute.
2. Add the flour; stir and cook for 1 minute. Add the wine, stock , pine nuts, parsley, salt and pepper. cook over medium heat until the sauce has thickened, about 5 minutes. If using cilantro, add it now.
3. Process the sauce in a blender or food processor. The blender yields a smooth sauce; the food processor, a finely minced one.
Can be prepared to this point several hours ahead.
4. Return the sauce to the saucepan and add the beans. Cook just until beans are heated, 2-3 minutes. Or heat the beans separately and serve on top on the sauce. Serve warm.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 159-160 Submitted By DIANE LAZARUS On 10-04-95