Categories: Beans (Round), Main Dish, Soup, Vegetarian

Ingredients

• 2 (19 ounce) cans navy beans or 2 (19 ounce) cans white kidney beans, drained and rinsed
• 2 cups vegetable stock (or chicken stock)
• 5 sun-dried tomatoes packed in oil, chopped
• 2 teaspoons oil (from the tomatoes)
• 6 green onions, chopped
• 1/2 cup sherry wine

Directions

1. In a food processor or blender, puree beans and stock (do this in batches if necessary).

2. In a large skillet, saute green onions and tomatoes in oil over medium heat until onions are wilted but not brown.

3. Add in the sherry; stir until the sherry is reduced by half; then remove skillet from heat.

4. Add bean puree to skillet; return to heat and gently stir for 3 minutes.

5. May garnish individual servings with chopped fresh parsley or cilantro.

Email to a friend | Print this recipe | Back