This recipe is almost as easy as heating up the canned variety only so much better — in taste and nutrition, using
creamy white beans as the base and other REAL ingredients.
Not exact matches
~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing
white beans as a base for
creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or
bean patty
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can
white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such
as Mrs. Dash optional — for a
creamier party version add some cashew butter
A
creamy white bean and avocado dip - healthier than traditional guacamole and twice
as delicious!
White beans make a wonderfully
creamy base for soups
as well
as sauces and stews.Meal Plan: Make the soup, then put together a tossed salad of shredded lettuce, finely diced tomatoes and bell peppers and... read more
The
white beans get a great
creamy texture
as they cook down.