by Janis Betz
1-1 1/2 C. sweet onion, coarsely chopped
1/2 C. celery chopped
4 cloves of garlic, minced
2 1/4 C. cooked or 2 cans white beans, rinsed
1/2 t. each – sea salt, ground cumin, and savory
1 t. ground coriander
(op) 1 C. shredded carrots or other vegetable
Brown the garlic in 1 T. olive oil then add and sauté the sweet onion, celery, and carrots (op) in a small about of water until near soft. Add the beans and spices. Cook until beans are hot. Variety: substitute cumin and coriander spices with 2 T. PESTO.
