Ingredients:
\n1 large onion, cut into thin wedges
\n4 oz. (1\/2 container) portabella mushrooms, diced
\n4 cups cooked white beans (or 2- 15 ounce cans, drained and rinsed well)
\n1 teaspoon ground thyme
\n1 teaspoon Himalayan pink salt
\n1 teaspoon ground Tellicherry black pepper
\n\u00bd cup millet flour
\n1\/8 cup tapioca starch\/flour
\n4 cups water<\/p>\n
Directions:<\/em><\/p>\n Pan fry onion in water, stirring constantly, until opaque in color.\u00a0 Add mushrooms and pan fry until darkened.<\/em><\/p>\n Add seasonings to 1 cup water. Mix well and pour into onion\/ mushroom mixture.<\/em><\/p>\n Let simmer for about 10 minutes.<\/em><\/p>\n Add millet flour and tapioca starch to 3 cups water and whisk well.<\/em><\/p>\n Pour this mixture into the onion\/mushroom mixture, add beans and stir until thickened.<\/em><\/p>\n Delicious with brown rice or gluten-free pasta.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading