Ginger-Cinnamon White Bean Gravy

Directions

For the beans

Heat olive oil in the uncovered pressure cooker on medium heat.

Add garlic, beans, water and bay leaf.

Bring to pressure.

Cook at pressure for 6 - 15 minutes.

Timing is based on how you’ve soaked the beans. If soaked overnight cook for 6 - 8 minutes. For quick soaked beans, cook for 12 – 15 minutes (For quick soaked add beans to 3 cups of water, bring to pressure, allow for a natural release; quick release after 10 minutes; rinse and drain then cook).

Allow for a natural release.

Remove pressure cooker lid away from you.

Stir in lemon juice and taste for doneness (simmer on low if beans are not fully cooked).

For the gravy

Heat butter in saucepan on medium-high. Add onion and sauté until translucent.

Add ginger, cinnamon and pepper and stir well.

Stir in veggie broth and soy sauce. Bring back to a boil.

Add 1 and ½ cup cooked beans.

Use an immersion blender in the saucepan to blend the gravy approximately 20 – 30 seconds. (You can use a blender; simply return the gravy back to the saucepan once blended.)

Cover, reduce heat to medium and cook for five minutes, stirring occasionally.

Add nutritional yeast flakes, stir well, cover and simmer for five more minutes, stirring as needed.