Wednesday, April 7, 2010

Bean Gravy

1 can beans
1 or 2 beef or chicken bouillon cubes to taste (Edward&Sons works great)
Gravy Browning (optional)

Rinse beans really well. Puree with half a can full of water. When pureed add water to thin to desired consistency. Pour into a pot and add 1 bouillon cube. Cook over medium heat until hot, adding more bouillon cubes as desired for flavoring, add a dash of gravy browning.

Other Options:

Saute chopped, onion, celery, and carrot in a dash of olive oil and puree with beans.

Fresh herbs give it a great flavor too.

Black pepper

1 Tbsp tomato paste with beef gravy

Caramelized onion

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