Instructions:

Yield: 4 servings

2 ea Shallots, chopped
2 tbsp Olive oil
4 ea Garlic cloves, minced
4 tsp Flour
1/4 cup White wine
1/2 cup Stock
2 tbsp Pine nuts, roast & chopped
1/2 cup Parsley, chopped
3/4 tsp Pepper
1/2 cup Cilantro
2 cup Cannellini, cooked

1. In a heavy saucepan, saute the shallots in the olive oil over medium heat until they begin to color, 3-5 minutes. Add the garlic and saute for 1 minute.

2. Add the flour; stir and cook for 1 minute. Add the wine, stock, pine nuts, parsley, salt and pepper. Cook over medium heat until the sauce has thickened, about 5 minutes. If using cilantro, add it now.

3. Process the sauce in a blender or food processor. The blender yields a smooth sauce; the food processor, a finely minced one. Can be prepared to this point several hours ahead.

4. Return the sauce to the saucepan and add the beans. Cook just until beans are heated, 2-3 minutes. Or heat the beans separately and serve on top on the sauce. Serve warm.