Coconut, Cannellini Bean Sauce
Servings: 4
Preparation Time: 20 to 30 minutes
- two 16 ounce cans cannellini beans with liquid (or cooked dried cannellini beans)
- 4 tablespoons coconut oil
- 2 tablespoons Coconut Cream Concentrate
- 6 cloves of garlic, pureed in a garlic press
- 1/2 cup chicken broth
- 1 tablespoon dried parsley
- salt and pepper to taste
Directions:
Puree the cannellini beans with liquid in a food processor. Add in coconut oil, Coconut Cream Concentrate, garlic, and broth and pulse food processor several times to blend.
Transfer to a saucepan. Stir in parsley, salt, and pepper. Heat over medium heat until sauce thickens, 5 to 10 minutes. Serve over pasta or vegetables.
I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.
Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce—kind of like moussaka.
Recipe and photo submitted by Kelly, Pascoag, RI.
