Navy bean gravy

Move over, mushroom gravy. Here comes your thicker cousin, perfect for a big Southern breakfast or just good ol' mashed potatoes.

This recipe is really easy if you have an immersion blender; if you don't, apply a food processor or blender instead.

Ingredients

1 tbsp olive oil
1 small onion, roughly chopped
3 garlic cloves, chopped
3 tbsp fresh thyme, chopped
Lots of freshly ground black pepper
1 1/2 cups vegetable broth
1/3 cup flour
1 15-oz can navy beans, drained and rinsed
3 tbsp soy sauce
1/4 - 1/2 cup water, to thin

Directions

Preheat a saucepan over medium-high heat. Saute the onion and garlic until translucent, about 5 minutes. Add the thyme and black pepper and give it about 3 more minutes.

Meanwhile, whisk together the vegetable broth, soy sauce, and flour. Add to the sauteing vegetables and blend immediately until smooth (assuming you have an immersion blender. If not, carefully use a food processor or blender).

Stir the gravy often until it thickens, about 10 minutes.

Once the gravy thickens, reduce heat to a simmer. Now you can add additional water to achieve desired thinness.

Cook for an additional 20 minutes to let the flavors deepen.