Creamy Rosemary White Beans

These rosemary white beans are on par with comfort foods like mac and cheese - except they're vegan, healthy, and super quick to make! A pot of beans takes about 30 minutes from start to finish!  And, your non-vegan friends will absolutely beg you for the recipe!

Serves 1 to 2 as a main dish

Serves 3 to 4 as a side dish

Ingredients
1/2 cup yellow onion, finely chopped

1 1/4 cups water

1 Rapunzel brand vegetable bouillon cube
3 cloves garlic, finely chopped
1/2 cup cashew milk
1 tablespoon fresh rosemary, chopped
1/4 teaspoon ground black pepper
2 tablespoons all-purpose or brown rice flour (use the later if you'd like to make this dish gluten-free)
2 15 oz cans Great Northern beans, drained and rinsed
Salt to taste

Hot Sauce - optional, but can be drizzled over the top of you prefer a spicier dish!

Instructions
To a medium size pot, add onion, vegetable bullion cube, and 1/2 cup water, and cook over medium heat until soft (about 8 minutes) - until the onions are very tender/translucent.  Check the onions toward the end of the cooking time to make sure the water doesn't completely evaporate.

Add the garlic and extra water if needed, and cook 2 more minutes.  The water should be mostly evaporated now (but not so much that the onions and garlic are completely dry).  Turn off the heat (and remove the pan from the burner if needed), while you add the rest of the ingredients.

Add the remaining ingredients including 3/4 cup water, cashew milk (you can use coconut milk or a blend of coconut/cashew milk as well), rosemary, pepper, and flour. Whisk to make sure all the flour is smooth. Finally add the beans; you want to add them after the whisking so you don't break up the beans too much.

Cook over medium heat for 10 minutes until bubbly and hot, stirring occasionally (the beans may stick to the bottom of the pot, so keep an eye on them). Add salt, to taste (I usually don't need to add any salt, as the canned beans already have sodium in them).  If you like spicier beans, serve with a drizzle of hot sauce.

Note: You can use store bought nut or cashew milk in this recipe, but it's also really easy to make your own cashew milk, which is fresher and healthier.  To make cashew milk, simply add 1 cup whole raw cashews to a Blendtec or or other "high powered" blender (e.g. a Vitamix) with 3 cups water, and blend until smooth (no need to strain it).  Store up to a week in a sealed container in the fridge.