Ingredients:
1 large onion, cut into thin wedges
4 oz. (1/2 container) portabella mushrooms, diced
4 cups cooked white beans (or 2- 15 ounce cans, drained and rinsed well)
1 teaspoon ground thyme
1 teaspoon Himalayan pink salt
1 teaspoon ground Tellicherry black pepper
½ cup millet flour
1/8 cup tapioca starch/flour
4 cups water
Directions:
Pan fry onion in water, stirring constantly, until opaque in color. Add mushrooms and pan fry until darkened.
Add seasonings to 1 cup water. Mix well and pour into onion/ mushroom mixture.
Let simmer for about 10 minutes.
Add millet flour and tapioca starch to 3 cups water and whisk well.
Pour this mixture into the onion/mushroom mixture, add beans and stir until thickened.
Delicious with brown rice or gluten-free pasta.