Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Small red beans 1 tb Olive oil
-or kidney beans, 1 tb Garlic, chopped
-soaked and drained 1 ts Dried oregano
2 c Water 1 tb Sage, chopped or
1 md Onion(s), quartered 1 ts Dried sage
1 Unpeeled carrot 3/16 ts Pepper
1 Celery stalk 1/2 ts Ground cumin
1 Bay leaf -pref roasted
1/4 ts Pepper 1 ts Salt

1. In a medium saucepan, combine the beans, water, onion, carrot,
celery, bay leaf, and pepper; cook until the beans are soft, 45
minutes to 1 hour. Remove the bay leaf, onion, carrot and celery.
Drain beans and reserve the cooking liquid.

2. Place a skillet over high heat for 1 minute, then add the olive
oil. Reduce the heat to low, add the garlic and stir. Add the
oregano, sage, pepper, cumin and salt. Saut? until the garlic begins
to color, about 2 minutes.

3. Put the contents of the skillet, the beans, and ¬ cup of the
cooking liquid into a food processor or blender. Process until the
beans are smooth. Add additional cooking liquid - up to « cup - to
achieve the desired consistency. Serve hot.

Can be prepared several hours ahead and gently reheated, adding a
little stock if needed.

Note: This sauce can also be used as a dip if you use less liquid.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 167
Submitted By DIANE LAZARUS On 10-05-95

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