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nonyabizz wrote:Sweet! Do you think fat free soy milk will work?
vgnwitch wrote:This delicious brown gravy began as an experiment. I was looking for a quick way to use up a small amount of pinto beans leftover from a batch I cooked up on Saturday. It's just about the easiest gravy I've ever made!
In a small pot, mash a cup of pinto beans very well. Add 1 generous teaspoon tomato paste [I used garlic tomato paste], 1/2 teaspoon onion powder and garlic powder, a pinch of salt, a grinding of pepper, and about 1/2 cup water [I didn't actually measure the water, just dumped some in]. Stir well. Gravy should be fairly thick. Warm over medium heat, stirring occasionally. Taste for seasoning. Eat! Yield: Enough gravy for 4 baked potatoes.
Variation: For country-style gravy, use white beans, omit the tomato paste [maybe use some roasted garlic instead], and add a bit of leaf sage. Serve over biscuits.
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