Ingredients

2 each shallots, chopped
2 Tbsp. olive oil
4 each garlic cloves, minced
4 tsp. flour
1/4 C. white wine
1/2 C. stock
2 Tbsp. pine nuts, roast and chopped
1/2 C. parsley, chopped
3/4 tsp. pepper
1/2 C. cilantro
2 C. cannellini, cooked

Cooking Instructions

1. In a heavy saucepan, Saute the shallots in the olive oil over medium heat until they begin to color, 3 to 5 minutes. Add the garlic and Saute for 1 minute. 2. Add the flour; stir and cook for 1 minute. Add the wine, stock , pine nuts, parsley, salt and pepper. Cook over medium heat until the sauce has thickened, about 5 minutes. If using cilantro, add it now. 3. Process the sauce in a blender or food processor. The blender yields a smooth sauce; the food processor, a finely minced one. Can be prepared to this point several hours ahead. 4. Return the sauce to the saucepan and add the beans. Cook just until beans are heated, 2 to 3 minutes. Or heat the beans separately and serve on top on the sauce. Serve warm.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)