We have been enjoying beans again after not eating them for sometime now. This sauce is really yummy and is a great alternative to regular Alfredo sauce.
It’s dairy-free, nut-free and nightshade free! Enjoy it on any type of noodle such as zucchini noodles or your choice of gluten-free or regular pasta.
Other ideas include enjoying it over steamed veggies, over chicken or fish.
We ate the last batch too quickly so I don’t yet have a picture.
Creamy Rosemary White Bean Sauce Recipe
Prep/Cook: 15 minutes
This recipe is adapted from the Creamy White Bean Sauce recipe in the book Ecological Kitchen by Lorna J. Sass.
1 1/2-2 cups cooked navy beans, or cannellini (use navy if following GAPS)
1 clove garlic, peeled and minced, or 1/4 teaspoon garlic powder (optional)
1-2 tablespoons olive oil
1 1/2 teaspoons dijon mustard, coarse grained
2 tablespoons apple cider vinegar
1/2-1 tablespoons fresh rosemary, chopped or 1/2 teaspoon dried
1/2 teaspoon sea salt
1/3 cup stock, bean cooking liquid, or water
Freshly ground white or black pepper, to taste
1. In a blender or food processor, combine all of the ingredients and puree until very smooth while gradually adding enough liquid to create a thick.
2. Serve warm or at room temperature or refrigerate until needed in a tightly sealed container for up to 3 days or freeze for up to 3 months. When re-warming after refrigeration, thin with water or stock.
20% Off Spring Sale is coming this Sunday, March 11th
This Sunday marks the first day of our 20% Spring Sale for the membership site. We recently created a Sneak Preview page so if you’d like to learn more about how the site works, you can check out some website screenshots. Enjoy!