Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Shallots, chopped -pine nuts
2 tb Olive oil 1/2 c Parsley, chopped
4 Garlic clove(s), minced 3/4 ts Pepper
4 ts Flour 1/2 c Cilantro (opt)
1/4 c White wine 2 c Cooked cannellini
1/2 c Garden Salad Stock -or other white beans
-or other stock -homemade or canned
2 tb Chopped oven-roasted

1. In a heavy saucepan, saut? the shallots in the olive oil over
medium heat until they begin to color, 3-5 minutes. Add the garlic
and saut? for 1 minute.

2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
pine nuts, parsley, salt and pepper. cook over medium heat until the
sauce has thickened, about 5 minutes. If using cilantro, add it now.

3. Process the sauce in a blender or food processor. The blender
yields a smooth sauce; the food processor, a finely minced one.

Can be prepared to this point several hours ahead.

4. Return the sauce to the saucepan and add the beans. Cook just until
beans are heated, 2-3 minutes. Or heat the beans separately and serve
on top on the sauce. Serve warm.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 159-160
Submitted By DIANE LAZARUS On 10-04-95

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