The recipe below started as an attempt to make something like a cream of potato soup that featured beans and contained no dairy (or potatoes). It works pretty well, and is really easy. I took it to student feast last Sunday, and while I didn’t get as many complements as with previous dishes I’ve taken, it didn’t appear to get sampled much. Maybe I need to come up with a more enticing name!
Ingredients
(a)
1¾ cups white beans (1 can)
1 cup water
2 tbsp red wine
1 tbsp toasted sesame oil
1 tbsp almond butter
2 teasp cilantro (dried)
1 teasp garlic (dried)
1 teasp sage (dried)
1 teasp coriander (dried)
1 teasp sea salt
(b)
1¾ cups black beans (1 can)
1 tbsp walnut oil
½ cup fresh corn
½ cup small onion (finely diced)
1 teasp prepared horseradish
black pepper (fresh ground)
Method
Puree (a) ingredients. Finely dice onion and saute with corn in walnut oil in large skillet. Add puree and black beans and simmer for 10 minutes. Remove from heat, stir in horseradish, and serve. Black pepper to taste.
