Looking for some great every-day food? Look no further. These beans are tasty any way you serve them. We love to eat them over a nice slice of whole-wheat bread or toast, or big baked potato. The particular flavor of these beans goes to nicely with the addition of a nondairy sour cream.
Once you have these in your freezer, they become one of those “10-minute meals”! You can make them creamy by blending 1/4 of the recipe and stirring back into the pot (or use a wand blender).
When eating the plain beans over bread or toast, a tasty addition is a few slices of avocado or a spread of Unreal Mayo or mayonnaise of choice.
Legumes are a wonderful crock pot or instant pot entrée for busy people who care about their health. They are a good source of fiber and nutrition.
2 cups small white beans–these are smaller and flatter than navy beans
1 very large sweet onion, chopped (about 2 cups)
2-3 cloves garlic, minced
2 tsp salt
2 tbsp lemon juice
water, see directions
1/3-1/2 cup nondairy sour cream, to make your own see Cashew Sour Cream.
For Instant Pot:
Ladle over whole-wheat toast or bread (we like the whole-wheat French), or a baked potato along with broccoli or vegetable of choice and a nice big salad.