vegetables and beans in light white sauce
| for the sauce:
1 1/2 tbsp butter 1 1/2 tbsp olive oil 3 tbsp white flour 2-3 cups of milk (as needed) 1/2 tsp chili flakes 1/2 tsp garlic salt 1/2 tsp dry basil 1/4 tsp ground pepper 1/4 tsp garlic powder |
for the vegetables:
1 cup dry white beans or chickpeas 2 medium carrots 1 leek 4 large hand-fulls of fresh spinach |
directions:
- soak the beans overnight in at least 4x water
- preheat oven to 375
- Melt butter and olive oil in a small sauce pan
- Add flour, stir with a wire whisk for a minute or two to cook the flour
- Stir in milk slowly whisking constantly until a medium thick white sauce consistency is achieved
- Add spices to white sauce, set aside
- slice leek, quarter and slice carrot, add to an oven-safe saucepan and sautee until tender
- add spinach clipping with scissors as you add to the pan
- drain extra water off beans, add to pan with vegetables
- add 1 cup of chicken stock
- stir in white sauce
- top with a light dusting of seasoned breadcrumbs
- bake 375 for 45 minutes to 1 hour
