Monday, March 17, 2008

Creamy Baked White Beans

Source: Better Homes and Gardens (slightly modified by Aimee)
Makes about 4 servings

oil for frying

½ cup chopped onion
2 cans (15 oz each) white beans (such as cannellini, navy, or butter)
4 oz. sour cream
¼ cup milk
½ TB flour
1 tsp dried rosemary
1 tsp Dijon mustard
¼ tsp pepper

1. Preheat oven to 325. Cook onion in oil; transfer to bowl & mix in beans (drained & rinsed)
2. Whisk together sour cream, water, flour, rosemary, mustard, & pepper; stir into bean mixture
3. Transfer beans to baking dish; cover & bake 45 minutes, stirring once halfway through.

Optional: serve over rice—cook 1 1/2 cups rice in 3 cups water

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