Biscuits and Rosemary White Bean Gravy

Cooking fresh beans is rewarding but can also be a tad challenging. If you don't simmer them long enough, they end up hard/crunchy, if you leave them simmering for just a bit too long, the skins start to separate and the beans fall apart. For the times when you end up with beans that fit the latter description, a little re-purposing can yield delicious results in the form of white bean gravy.

For anyone who has followed this blog for a while, you may recall my post from last year's Vegan MoFo expressing my love for biscuits and gravy (and my biscuit making blunder).  Going back to my favorite biscuit recipe from "Vegan with a Vengeance" (with the correct ingredients!), I needed a yummy satisfying gravy to top them. With a different recipe for white bean gravy sitting on the next page of the cookbook, I was inspired.  The following recipe was the result.  

Rosemary White Bean Gravy 
Ingredients
2 C cooked white beans
1/2 C water
2 T tamari
1 T nutritional yeast
1 T dried rosemary, or 2 T fresh, minced
1/4 tsp onion powder
1/8 tsp garlic powder

Directions
1. Mash white beans really well with a fork or masher, or puree in a food processor for smoother texture. Add water and mix until combined. Transfer to a small pot, over medium heat.

2. Once bean mixture starts to bubble slightly, about 2 minutes, lower heat and stir in remaining ingredients. Simmer over low heat for five minutes, stirring frequently, scraping down the sides of the pot so to prevent gravy from drying out.  Add a little more water, if desired, for thinner gravy. Remove from heat and spoon over biscuits. Enjoy!