Creamy White Bean Dinner

How I love to eat real food!! This dish is one that you’ll want to have every night. Make a big pot of it and make it last for a few meals. It’s packed with alll kinds of beautiful fiber and protein rich foods that you and your gut bugs will love!!

Sauce:

• 1/2 cup raw cashews, soaked

• Boiling water for soaking

• 1 ¼ cup good clean water to add later

Let your cashews soak in boiling water while you prepare the rest of the dish.

Main:

• 4 cups whole cherry tomatoes

• 2 T muun chi Fermented Riots

• 1/2 chopped onion

• 3/4 tsp sea salt

• 1/2 cup muun chi Golden Turmeric Kvass

• 3 cups cooked white beans (navy and canellini is what I used but anything works)

• 4 cups baby spinach and chopped kale combo

• 2 Tbsp chopped fresh basil

Warm a large deep pan and add the roots, onions, and cherry tomatoes whole as well as the kvass. Stir and cover with a lid for about 20 min on low. The tomatoes will blister and open. At this time, you may choose to remove the skins if you are worried about lectins. I leave them on for their fiber. Smash them with a potatoe masher or fork.

Make your sauce while the tomatoes are simmering.

Drain the cashews, add clean filtered water and place them in a blender and blend into a nice thick sauce.

Add the beans, greens and basil to the cooked tomato mixture. Smell the goodness and know your stomach has begun to make important stomach acid to aid digestion.

When the greens have wilted, about ten minutes, add your cream sauce You may choose to serve as is as a stew or over your favorite pasta or zoodles. Close your eyes and imagine you are in Italy where you can eat pasta!

Enjoy!