Pink beans are my favorite legumes because of their rich, creamy texture and nutty flavor. They cook up easily from dried beans, but for a short cut, I sometimes purchase them in cans.
Serves 5-6.
Ingredients:
- 1-15 oz can pink beans, drained (or 2 c cooked beans)
- 2 Tbsp butter, melted
- 1 small onion, finely chopped
- 1/2 c bell pepper, finely chopped
- 1/2 c celery, finely chopped
- 1/3 c dry instant potatoes buds
- 2 Tbsp water
- 1 Tbsp gluten flour (vital wheat gluten)
- 1 Tbsp chicken style vegetarian broth mix
- 1 1/2 tsp poultry seasoning
- 1/2 c fine plain bread crumbs, dry
Creamy Chicken Style Gravy:
- 1/4 c butter
- 2 Tbsp all purpose flour
- 1 Tbsp poultry seasoning
- 2 tsp chicken style vegetarian broth mix
- dash black pepper
- 1 1/4 c milk
Directions:
- In a large bowl, roughly mash beans with a potato masher.
- Stir in melted butter, onion, bell pepper, celery, instant potato buds, water, gluten flour, broth mix, and poultry seasoning; blend well using hands.
- Preheat oven to 350 degrees F and generously butter an 8 x 8 inch baking dish or similar. Sprinkle half the bread crumbs evenly on the bottom.
- Spoon pink bean mixture over the bread crumbs and press down lightly to form a smooth, even layer. Scatter the remainder of the bread crumbs on top.
- Bake 40 minutes or until browned. Cut in squares (or rectangles) and serve with gravy below if desired.
Creamy Chicken Style Gravy:
- Melt butter in a small saucepan or fry pan over medium low heat. Whisk in flour until bubbly and smooth.
- Add poultry seasoning, broth mix, and pepper. Pour in milk and whisk vigorously until smooth and simmering. If too thick, add a tablespoon or two more milk. Simmer one minute, stirring constantly. Serve hot.