I have been doing holiday cooking demos around town (and on TV) over the past few weeks and I have to tell you – everyone is loving the white bean gravy! It’s such a great addition to your holiday table because for many gravy is a mainstay at Thanksgiving and those white beans power-up the side dish with protein! This gravy includes cinnamon, a spice Ginny talks about today in her post Can Cinnamon Help Get You Pregnant? Not only is cinnamon good for you – it’s good!
Ginger-Cinnamon White Bean Gravy
- 1 cup dry navy beans, soaked overnight
- 1 teaspoon olive oil
- 3 cloves of garlic, coarsely chopped
- 4 cups of water
- 1 bay leaf
- Juice of one lemon
- 1/4 cup vegan butter
- 1/2 cup yellow onion, chopped
- 1/8 t. each: ginger, cinnamon, ground black pepper
- 1 and 1/4 cup veggie broth
- 1/4 cup low-sodium soy sauce
- 1/8 cup nutritional yeast flakes
For the beans
- Heat olive oil in the uncovered pressure cooker on medium heat.
- Add garlic, beans, water and bay leaf.
- Bring to pressure.
- Cook at pressure for 6 – 15 minutes.
- Timing is based on how you’ve soaked the beans. If soaked overnight cook for 6 – 8 minutes. For quick soaked beans, cook for 12 – 15 minutes (For quick soaked add beans to 3 cups of water, bring to pressure, allow for a natural release; quick release after 10 minutes; rinse and drain then cook).
- Allow for a natural release.
- Remove pressure cooker lid away from you.
- Stir in lemon juice and taste for doneness (simmer on low if beans are not fully cooked).
For the gravy
- Heat butter in saucepan on medium-high. Add onion and sauté until translucent.
- Add ginger, cinnamon and pepper and stir well.
- Stir in veggie broth and soy sauce. Bring back to a boil.
- Add 1 and ½ cup cooked beans.
- Use an immersion blender in the saucepan to blend the gravy, approximately 20 – 30 seconds. (You can use a blender; simply return the gravy back to the saucepan once blended.)
- Cover, reduce heat to medium and cook for five minutes, stirring occasionally.
- Add nutritional yeast flakes, stir well, cover and simmer for five more minutes, stirring as needed.
YIELD: MAKES 3 – 4 CUPS