White-Bean Cakes w/Spinach-Tarragon Sauce

White-Bean Cakes

Ingredients

• 1 pound dry white pea beans, navy beans, cannelini or other small bean
• 10-12 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper
• 1 cup rice or other GF flour

Directions

1. Cook beans w/bay leaf and 3 cloves of chopped garlic until soft.
2. Remove bay leaf.
3. Mash beans with 4 tablespoons of olive oil.
4. Add salt and pepper to taste.
5. When mixture is cool, shape into 3-inch long oval cakes.
6. Bean cakes can be made up to 3 days in advance and refrigerated at this point.
7. Heat 1/2 cup of olive oil in a heavy skillet over medium heat.
8. Roll the bean cakes in rice floour to coat, shaking off excess.
9. Fry cakes in hot oil until crisp and golden, about 3-4 minutes on each side, adding oil if necessary.
10. Drain on brown paper bags.

Spinach-Tarragon Sauce

Ingredients

• 4 tablespoons CF butter or margarine (1/2 stick)
• 10 oz fresh or frozen (defrosted) spinach
• 4 tablespoons fresh tarragon leaves, packed slightly
• 1/2 cup water or broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper

Directions

1. Melt butter over low heat in a large heavy skillet.
2. Add spinach and tarragon.
3. Cook for 5 minutes.
4. Add broth or water, salt, pepper.
5. Simmer for 5 minutes.
6. Process in blender until smooth.
7. Keep warm until needed.

To Serve:

Arrange 3 warm cakes and spoon warm sauce over them.

Contributed by Sharon Morris