India Bianca
1 15-oz can cannelini beans, drained
1/4 cup drained cannelini liquid
1/2 cup soymilk
1 tablespoon curry, divided
2 tablespoons nutritional yeast, divided
1/2 tablespoon margarine (optional)
1/2 tablespoon dried minced garlic (or fresh garlic equivalent)
veggie oil
Pour out ¼ cup cannelini liquid, then drain beans completely. Mix cannelini liquid, soymilk, ½ tablespoon curry, 1 tablespoon nutritional yeast, and margarine in a bowl. Set aside.
Heat oil on medium heat in a large skillet or saucepan. Add garlic, beans, and remaining curry and nutritional yeast. Mix well and cook until beans are heated through.
Pour milk mixture over beans and stir. When mixture is bubbling, let stand for no more than a minute, then reduce heat to low. Simmer until beans are soft, stirring occasionally.
Serve over brown rice, quinoa, or other grain of choice.
The name comes from the general whiteness of all the ingredients, though the end result looks more like India Amarilla. :)
SO HOW'D IT GO?
Found tomorrows dinner!!! :) sounds so yummy......Do you like it better with chicks or canni's? Erin~ Ps Ill let you know how it turns out....
The photos I posted are of a variation to the recipe with chickpeas (and chickpea liquid) rather than cannelini's. Still good though! Also, if you use a canned bean with no salt added, you may wanna add a little salt to enhance the flavor.