Creamy pesto beans
From Dietician Debbie 19 oz of drained and rinsed navy beans (I made a whole pound in the pressure cooker and used about 2/3 of them. Add beans enough to make a good ration of beans to sauce) 10.5 oz package of silken tofu 1/2 c broth 1/4 c nutritional yeast 1/2 lemon, juiced 1 tsp Italian herbs 1/4 c pesto Onion and garlic Saute the onion over medium heat until soft Add the garlic and cook a little more Puree the tofu with the broth, lemon juice, and nutritional yeast until smooth Add the beans and the sauce and bring to a simmer Cook 5 minutes or so Add the pesto and stir The first time we made this I forgot the silken tofu so I made it not vegan with chicken broth and a little half and half. It turned out very well this was too.