1 cup cooked white beans
\n1\/2 cup vegetable sauce, plus 1\/2 cup for the puree
\n2 cloves garlic, peeled and chopped
\n1\/4 cup diced onion
\n1\/4 tsp. ground cumin
\nPepper
\n2 T. extra-virgin olive oil
\n1\/4 cup roasted red bell peppers, peeled and seeded
\n12 drops chili oil or a dash of cayenne (optional)
\nGrated Parmesan, for garnish
\n6 squash, such as zucchini, crookneck or summer squash, or vegetables of choice such as onion slices, mushrooms, bell peppers<\/p>\n
In a medium saucepan, place the beans and 1\/2 cup broth, garlic, onion, cumin, salt and pepper to taste, and olive oil. Bring to a boil and cook for 10 minutes. Add the chili oil. Place the mixture in a blender and puree until creamy smooth, adding additional broth to reach the desired consistency. Brush the vegetable slices with olive oil and place them on a grill until grill marks appear. Place the vegetables on a plate and spoon the bean sauce over the top. Garnish with grated cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup cooked white beans 1\/2 cup vegetable sauce, plus 1\/2 cup for the puree 2 cloves garlic, peeled and chopped 1\/4 cup diced onion 1\/4 tsp. ground cumin Pepper 2 T. extra-virgin olive oil 1\/4 cup roasted red bell peppers, peeled and seeded 12 drops chili oil or a dash of cayenne (optional) Grated Parmesan, for garnish 6 squash, such as zucchini, crookneck or summer squash, or vegetables of choice such as onion slices, mushrooms, bell peppers In a…<\/p>\n