Continuing my sauce theme this month, I made an herbed onion and garlic sauce, roughly following a recipe I found in The Herbfarm Cookbook by Jerry Traunfeld. Then I added that sauce to 3 cups of cooked navy beans, (bouquet garni removed). Two 15 oz. cans of any white bean can be substituted in this dish.
You could serve this sauce over steamed vegetables or mashed into potatoes or squash.
|Savory Navy Beans with Herbed Onion and Garlic Sauce, served with steamed baby zucchini and Swiss chard.|
Summer in a bowl.
Herbed Onion and Garlic Sauce
2 cups chopped onion
2 tablespoons chopped garlic
3 tablespoons extra virgin olive oil
1 tablespoon chopped rosemary
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 cups vegetable broth
Heat oil in a 2 quart sauce pan over medium heat. Add onion and garlic and cook until onion softens but doesn't brown. It took about 15 minutes. Watch your pan and stir often.