1 cup dry white beans, soaked overnight and drained
3 cups vegetable broth
2 bay leaves
1 tablespoon JUSTIN’S® Classic Almond Butter
1 tablespoon white miso
2 teaspoons fresh lemon juice
4 scallions, thinly sliced
Salt and freshly ground black pepper, to taste
DIRECTIONS
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes. Add the beans, broth, bay leaves and a pinch of salt, then bring to a boil. Reduce heat to low and cook, covered, for one hour. Remove lid and cook 30-45 minutes more, or until beans are tender. Remove bay leaves, and stir in almond butter, miso, lemon juice, and scallions. Season with black pepper, to taste.
This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.
1 cup dry white beans, soaked overnight and drained
3 cups vegetable broth
2 bay leaves
1 tablespoon JUSTIN’S® Classic Almond Butter
1 tablespoon white miso
2 teaspoons fresh lemon juice
4 scallions, thinly sliced
Salt and freshly ground black pepper, to taste
DIRECTIONS
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes. Add the beans, broth, bay leaves and a pinch of salt, then bring to a boil. Reduce heat to low and cook, covered, for one hour. Remove lid and cook 30-45 minutes more, or until beans are tender. Remove bay leaves, and stir in almond butter, miso, lemon juice, and scallions. Season with black pepper, to taste.
