2 ea Shallots, chopped
2 tb Olive oil
4 ea Garlic cloves, minced
4 ts Flour
1/4 c White wine
1/2 c Stock
2 tb Pine nuts, roast & chopped
1/2 c Parsley, chopped
3/4 ts Pepper
1/2 c Cilantro
2 c Cannellini, cooked

1. In a heavy saucepan, saut the shallots in the olive oil over
medium heat until they begin to color, 3-5 minutes. Add the garlic
and saut for 1 minute.

2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
pine nuts, parsley, salt and pepper. cook over medium heat until the
sauce has thickened, about 5 minutes. If using cilantro, add it now.

3. Process the sauce in a blender or food processor. The blender
yields a smooth sauce; the food processor, a finely minced one.

Can be prepared to this point several hours ahead.

4. Return the sauce to the saucepan and add the beans. Cook just until
beans are heated, 2-3 minutes. Or heat the beans separately and serve
on top on the sauce. Serve warm.

“The Occasional Vegetarian” by Karen Lee.