Tuesday, 8 October 2013

Beans in a Garlic Cream Sauce served on Brown Basmati

WE ARE BACK!! The last 6 months has been VERY busy for our families, with lots of travel for us all. But now we are back, and slowly getting into the swing of things again. We are looking forward to sharing more yummy recipes again.

This dish was a real treat to eat and very gourmet - especially after eating so much bread on our travels.

Serves 6

1-2 Tbs olive oil
1 medium onion, diced finely
1 large red capsicum, diced
2 tsp celtic salt
1 cup frozen peas
2 cups cannellini beans (or another bean of your choice)
1 batch of Garlic Cream Sauce

 'Garlic Cream Sauce'
1 cup raw cashews
2 cups water
2 tsp celtic salt
3 tsp stock powder
1 small onion
1 Tbs yeast flakes
2 large cloves garlic (or more)
2 Tbs cornflour (starch)
1 1/2 cups water, extra
  • Fry the onion, capsicum and salt in the olive oil until the capsicum and onion softens. Then add the green peas and cannellini beans until cooked through.
  • For the sauce: Place all the ingredients into a blender, except the extra 1 1/2 cups water and blend on high for up to 2 minutes until no particles are felt. Add the remaining 1 1/2 cups water and blend to combine. Pour into a saucepan and heat, stiring constantly until the mixture thickens (few minutes).
  • Add the sauce to the vegetables and stir well to combine.
  • Serve on brown basmati rice with a side salad. Enjoy!

Posted by Melissa Awde

1 comment:

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