When my sister and niece came to visit last May, I got a special introduction to baby likes and dislikes. Isabella could pretty much live without the yogurt melts, but that girl loves her beans. Loves them. And Gilligan really loved eating the beans that made their way to the floor.
Beans are such a cheap and easy way to incorporate protein into a meal, so I decided to re-create one of my all-time favorite recipes: Chicken A La King from the ever-peppy Rachael Ray.
This recipe can be made with or without wine. Depends on what kind of night you’re having and what you’ve got in the pantry. We used this Sauvignon Blanc- it was tasty!
Add either 1 cup of vegetable broth + 1/2 cup water OR 1 cup water + 1/2 cup white wine. Scrape up all the browned bits on the bottom and bring to a bubble. Cook 5-7 minutes or until sauce has thickened.
Bean a la King
1 can biscuits
cayenne or paprika for sprinkling, if desired
1 tablespoon butter
1 tablespoon oil
1/2 pound button mushrooms, sliced
1 small white onion, diced
2 tablespoons flour
1 cup vegetable broth + 1/2 cup water OR 1 cup water + 1/2 cup white wine
4 tablespoons nutritional yeast
2 cans white kidney beans, drained and rinsed
1.5 cups frozen peas
salt and pepper to taste
Sprinkle the biscuits with cayenne or paprika, if desired. Bake according to package directions.
Heat up olive oil and butter in a large saute pan over medium heat. Add mushrooms and onions and saute until soft, about 5-7 minutes. Add two tablespoons of flour to the pan and stir to combine. Cook 3-4 minutes.
Add the vegetable broth + water or water + wine to pan and scrape up the browned bits on the bottom. Bring to a bubble and cook 5-7 minutes or until sauce has thickened. Add the beans and stir gently. Add the nutritional yeast and stir.
Add the frozen peas and cook 3-4 minutes or until peas are warmed through.
Serve over split biscuits and enjoy!