To go with the Tomato Rosemary Scones I baked this morning I made a batch of Navy Bean Gravy to drizzle over. Very delicious and it doesn’t have a “bean” taste either. I did cut back the soy sauce called for in the original recipe and used lower sodium as well. The other change is I used lower sodium vegetable broth and when the recipe calls for a bit of water at the end I added more broth – might as well get flavor, no?I also cooked the flour before adding the broth, I prefer cooking my flour and not having it raw tasting.
The recipe is out of Vegan Brunch and is on page 215. Did I mention delicious? 😀 Go make some!
Navy Bean Gravy
- 1 Tbsp extra virgin olive oil
- 1 medium sweet onion, peeled and chopped (called for 1 small)
- 1 tsp roasted garlic (jarred) (called for 3 cloves garlic)
- 3 tsp dried thyme (3 Tbsp fresh)
- ¼ tsp ground black pepper (or to taste)
- 1/3 cup all-purpose flour
- 2 cups lower sodium vegetable broth (or 2 cups water + 1 cube Rapunzel Vegetable Bouillon)
- 2 Tbsp lower sodium soy sauce (called for 3 Tbsp full strength)
- 15 ounce can navy beans, rinsed and drained (I used Truitt Brothers)
In a large saucepan heat the oil over medium heat and add the onion, cook for about 5 minutes. Add the garlic and thyme, cook until the onion is tender. Sprinkle in the black pepper and flour, cook for a couple of minutes. Slowly add in the broth and soy sauce, stirring constantly, then add the beans. Turn the heat to medium-low and take an immersion blender, process until smooth. The gravy will thicken up quickly (as you precooked the flour) and only needs to cook for a few minutes more to heat through. Taste for seasoning and add more soy sauce or black pepper as desired.
Serves 4 over biscuits.