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.