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white bean gravy

I am currently avoiding most animal flesh and bird flesh currently. I am finding that both are aggravating inflammation.  If someone cooks for me, I am grateful.  I say a prayer of thanks and ask for the food to give my body strength.  If I cook for myself or go out, I eat vegetarian or fish.  This is not the first time that a food sensitivity has come into play where animal and bird flesh is not consumed lightly in our house.

But Sunday morning, I received a text "eating biscuits and sausage gravy."  That sounded so wonderful.  Sourdough biscuits are easy, other then just not making too many.  I went for an old trick from the first time around for the gravy.  I cook a pot of white beans and use them as a base.  Then I go from there. 

No.  It is not sausage gravy and I would never tell you it is.  But I will say there is enough flavor that it is a lovely substitute.  It is also one of those recipes that I need to write down for myself. 

white bean gravy

2 cups cooked white beans with cooking liquid

2 tablespoons olive oil

1/4 onion, peeled and chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1 teaspoon liquid smoke, optional (this is just to add more depth)

In a medium heavy pot over medium heat, warm the oil and add the onion.  Let the onion get golden.  Add the salt, pepper, and paprika.  Stir around for a couple minutes until the onion is well coated.  Add the beans.  Add the liquid smoke.  Heat until start to boil.  Blend the mixture in the pot.  You might need to add a bit more water for gravy consistency.

Serve over biscuits.

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