Green Bean Casserole (mushroom free)

• 1/3 cup cannellini beans drained & rinsed

• 1 cup plant based milk

• 1/2 tsp veggie based bouillon

• 2 Tbsp butter

• 1 tsp garlic minced

• 1/2 tsp adobo light all purpose seasoning

• 5-6 cranks fresh pepper

• 1 Tbsp flour

• 1/3 cup Chardonnay 

• 3 cups Green beans(fresh or frozen)

• Fried Onions(I love Trader Joe’s brand)

Add cannellini beans, plant based milk, & bouillon into a blender.  Blend until smooth.
In a large skillet melt butter on medium heat. Add in garlic, adobo, & pepper. Cook about one minute. Whisk in flour to make a roux. Turn the heat to high and slowly whisk in the blended beans & plant based milk. Lower heat and whisk in chardonnay. Remove from heat and mix in green beans.
Preheat oven 375 degrees. Grease a large baking dish. Then spread out the green beans in the sauce in the baking dish. Sprinkle desired amount of fried onions on top. Bake for 15- 20 or until fried onions are golden brown.

Enjoy!