Savory Bean Gravy
Where are those mashed potatoes?! This savory gravy wants to know. 😄 What’s mashed taters without a tasty gravy, after all? I created this gravy years ago as an alternative to the usual gravy that’s made with flour, butter, milk and seasonings. It’s SO easy it’s ridiculous. I’ve served this at many a Thanksgiving gathering and no one was the wiser. Yep, beans to the rescue for a great dose of nutrients in your gravy, thank you very much. And it’s smooth, flavorful and oil-free to boot.
Ingredients
1 can great northern beans (see notes!)
1 cup water
2 TBS miso (see notes)
1 TBS poultry seasoning
1 tsp onion granules (or powder)
1 tsp garlic granules (or powder)
1 TBS tamari or soy sauce
1 tsp sugar (I use brown sugar)
1 tsp porcini mushroom powder (optional—see notes)
1/4 tsp ground cloves
Method
Blend all ingredients in a high powered blender until smooth. Add more water as needed to achieve the perfect texture that you prefer. Warm on the stovetop.
Add love. 💗
That’s it!
Makes 2-3 cups depending on how much water you add. Enjoy!
Notes
I like to use Hacho Miso for this gravy. It’s DARK and gives the gravy a lovely color. It’s also not as salty as white miso. But it’s up to you. Hacho miso also has a wonderful, deep umami flavor.
You can really use any cooked beans for this recipe. I prefer great northern as I’ve used many different kinds and these always lend the smoothest texture.
I also love the flavor burst of the porcini mushroom powder. I use it in soups too, especially in mushroom soup. A little goes a LONG way!