Organic creamed beans on sourdough walnut toast
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 4 cups creamed beans |
Try this wholesome, quick lunch on a rainy day. Organic green beans in stone ground whole wheat cream sauce, served over organic whole grain sourdough walnut toast. Use Grace Baking's mini loaf, if you're lucky enough to live in the San Francisco Bay Area.
Ingredients
- 2 cups Whole Milk
- 1/4 cup Organic Stone Ground Whole Wheat Flour
- 1/4 tsp Paprika
- 1/2 tsp Salt
- 2 tbsp Organic Butter, Salted
- 8 slice Sourdough Wheat Walnut Bread
- 2 cups Fresh Green Beans
- 1/4 cup Water
- 40 Organic Grape Tomatoes
Directions
1. Clean the green beans, cut into half inch pieces, cover and steam in 1/4 C water till crispy tender. Set aside.
2. While beans are steaming, warm 1 1/2 C milk in 2 qt. saucepan over low heat. In small bowl, whisk the flour into the remaining 1/2 C milk till smooth. Gradually add the cold flour-milk mixture to the warm milk, whisking constantly, till sauce thickens, 2-4 minutes.
4. Reduce heat to simmer, add the spices and 1 T butter. Stir constantly with wooden spoon to prevent sticking to bottom of pan, approximately 5 minutes, until flour is thoroughly cooked (taste to be sure).
5. Add the steamed green beans, and simmer five minutes more, to warm through.
6. Meanwhile, toast the bread and spread sparingly with the remaining butter. If using Grace Baking Sourdough Walnut bread, divide loaf into five servings and toast and butter only four (five servings per loaf).
7. Serve creamed beans over toast immediately.
8. Garnish each plate with ten grape tomatoes.
This is also lovely served with lightly grilled or sauteed red and yellow bell peppers in place of the tomatoes.