White Bean Gravy
1 cup lima beans, soak overnight, drained
1 1/2 cups water
1/4 butter
1/2 medium onion, diced
1/2 cup heavy cream
1 teaspoon cornstarch
2 tablespoons water
salt
freshly ground black pepper
In a saucepan, mix limas, water, butter and onion and bring to a boil.
After 20 minutes, test the beans for tenderness, if beans are not soft, cook
and additional 5 to 10 minutes.
Add more water if the beans look dry.
Remove the pan from the heat and stir in the cream, using a hand-held mixer
to puree the mixture or you can puree it in a blender or food processor.
Make a paste by mixing the cornstarch and water together. Add this to the
mixture in the pan over low heat, stirring until the gravy is thick.
Season with salt and pepper.
|