Preparation time: 5 minutes
Total time: 25 minutes
Makes about 5½ cups
This crowd-pleasing sauce makes use of blended white beans to create its luscious texture. The addition of green chiles lends a smoky flavor with just enough kick, making this a sauce that works well with almost any protein. Use as a topping on your favorite proteins like chicken or fish or to create rich, creamy casseroles like Creamy Green Chile Chicken (here) or Creamy Green Chile Casserole (here). Definitely a keeper!
• ¼ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
• 1 medium onion, diced
• 1 large clove garlic
• ¼ cup chickpea flour (see Tip, here)
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 cup cooked white beans measured with cooking liquid (see Do-It-Yourself Beans, here) or drained and rinsed canned beans measured with water
• 2 cups whole milk or unsweetened soy milk
• 3 (4-ounce) cans roasted green chiles, chopped
Heat the oil in a deep skillet or pot over medium heat. Add the onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes.
Add the chickpea flour, salt, and pepper. Cook, stirring, until the flour starts to turn golden brown, about 5 minutes.
Stir in the beans and milk. Puree directly in the pot with an immersion blender until smooth and creamy.
Add the chiles and cook, stirring regularly, until the sauce thickens, 5 to 10 minutes.
Use immediately for your favorite recipes or store in an airtight container in the refrigerator for up to a week.
Calories: 14 (Per 1 tablespoon)
Carbohydrate: 1 g
Protein: 0 g
Fat: 1 g