Cheese Bean Cream Sauce

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This recipe came to us by the way of Rancho Gordo a wonderful place to buy some of the best beans you will ever have. Seriously, Nikki and I have switched over to really only eating these beans. They are so worth it and a great company to support. This makes 4 side servings.

*** Overnight soak of beans in covered by 2 inches of water in bowl ***

Ingredients for the Recipe:

  • 1 tablespoon olive oil.
  • 1/2 cup cubed pancetta (we used a tofu version we made)
  • 1 small white onion chopped
  • 2 garlic cloves, minced
  • 1 cup half and half (or to taste)
  • 1/2 cup crumbled Gorgonzola or blue cheese or to taste
  • 4 cups cooked, drained Rancho Gordo Christmas Lima Beans (however many beans would work here.
  • Salt and freshly ground pepper to taste
  • Chopped parsley for garnish

RECIPE Directions

FOR THE RECIPE

  1. In a large pan or skillet over medium-low heat, warm the oil. Add the pancetta, onion, and garlic and cooko until the pancetta and onion begin to brown, 10 to 15 minutes.
  2. Add the half and half and whisk until the sauce reduces and is thick enough to coat the back of a wooden spoon.
  3. Add the beans to the sauce and let them et to know each other for a few minutes, but not too long. Season to taste with salt and pepper. Garnish with a bit of parsley.

Vegetarian Variation:

Use 8 ounces of fresh mushrooms (wiped clean and roughly chopped) in place of the pancetta, and increase the olive oil to 1/4 cup.

BEAN Directions

INGREDIENTS FOR THE COOKING THE BEANS:

  • 1/2 Onion (red or white) diced or food processor
  • 3 garlic cloves diced or food processor
  • 2 TBLS of oil
  • 3×3 square of Dried Kelp
  • 1 TBLS salt

FOR THE SOAK

  1. Put the lb of beans in water about 2 inches over the top and let sit for 8 hours or over night. Don’t worry about having to much water…
  2. Drain and rinse.

COOKING THE BEANS:

  1. Food processor the onion and garlic.
  2. Saute that mixture in 2 TBLS of olive oil (a little color)
  3. Add beans and Kelp then cover with water.
  4. Stir and bring to a vigorous boil. 8-10 minutes
  5. Then reduce to a medium simmer and add the 1 TBLS of salt. Then partially cover so that there is room for steam to escape. Cook 1-2 hours and add water when necessary. Stiring occasionally throughout.
  6. When cooked, (tender but not mushy) drain excess water and save it for other uses like a soup!

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