White Beans in Sherry-Bread Crumb Gravy

Preparation Preheat a large pan over medium-high heat and add the oil. Sauté the onion in the oil for 7 to 10 minutes, until lightly caramelized. Add the garlic and cook until fragrant, about 15 seconds. Add the bread crumbs and toss to coat the onions. Now let the bread crumbs toast, tossing occasionally, for about 2 minutes, or until they are a few shades darker. Add the sherry and mix so that the bread crumbs absorb the sherry. Cook for about 1 minute. Add the thyme, salt, black pepper, and broth. Mix well, cover the pan, and turn the heat up to a boil. Once boiling, uncover the pan, lower the heat, and let the gravy simmer, bubble, and reduce. Once it's thickened to a gravy consistency, add the white beans and heat through. Add the lemon juice and taste for seasoning. Serve hot. Notes:• I use store-bought bread crumbs here, and they (for whatever reason) act a lot differently than homemade ones. You can make your own if you like, but use about 1/3 cup and make sure they are very fine and dry. • Either great northern or navy beans would be great here. I think cannellini are a bit too big for this recipe, but you can use those if you like! Reprinted with permission from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz. Copyright © 2013 by Isa Moskowitz; photographs © 2013 by Vanessa Rees. Published by Little, Brown and Company.

Preparation Preheat a large pan over medium-high heat and add the oil. Sauté the onion in the oil for 7 to 10 minutes, until lightly caramelized. Add the garlic and cook until fragrant, about 15 seconds. Add the bread crumbs and toss to coat the onions. Now let the bread crumbs toast, tossing occasionally, for about 2 minutes, or until they are a few shades darker. Add the sherry and mix so that the bread crumbs absorb the sherry. Cook for about 1 minute. Add the thyme, salt, black pepper, and broth. Mix well, cover the pan, and turn the heat up to a boil. Once boiling, uncover the pan, lower the heat, and let the gravy simmer, bubble, and reduce. Once it's thickened to a gravy consistency, add the white beans and heat through. Add the lemon juice and taste for seasoning. Serve hot. Notes:• I use store-bought bread crumbs here, and they (for whatever reason) act a lot differently than homemade ones. You can make your own if you like, but use about 1/3 cup and make sure they are very fine and dry. • Either great northern or navy beans would be great here. I think cannellini are a bit too big for this recipe, but you can use those if you like! Reprinted with permission from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz. Copyright © 2013 by Isa Moskowitz; photographs © 2013 by Vanessa Rees. Published by Little, Brown and Company.