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| Coconut Cannellini Bean Sauce photo |
| photo by recipe author |
Servings: 4
Preparation Time: 20 to 30 minutes
- 2 16oz cans cannellini beans [1] with liquid
- 4 tablespoons coconut oil [2]
- 2 tablespoons coconut cream concentrate [3]
- 6 cloves of garlic, pureed in a garlic press
- 1/2 cup organic chicken broth
- 1 tablespoon dried parsley [4]
- salt [5] and pepper [4] to taste
Puree the cannellini beans, with liquid, in a food processor. Add in coconut oil, coconut cream concentrate, garlic and broth and pulse food processor several times to blend.
Transfer to a sauce pan. Stir in parsley, salt and pepper. Heat over medium heat until sauce thickens – 5 to 10 minutes. Serve over pasta or vegetables.
I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.
Also, instead of garlic and parsley, you could use nutmeg [4] and cinnamon [4] for a different tasting sauce — kind of like moussaka.
Recipe submitted by Kelly, Pascoag, RI