2 cups cooked great northern beans or
1 (about 15-ounce) can great northern, cannellini or navy beans, drained
2/3 cup chopped red onion (about 1 small)
1/2 cup Vegetable Stock*
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
6 whole wheat buns, split
6 slices tomato
3 cups shredded lettuce
*Substitute
1/2 cup hot water and
1/2 teaspoon vegetable or chicken
bouillon granules for the Vegetable
Stock.
After trying this savory sandwich, you may never want a
traditional bacon B.L.T. again. Serve with a tossed salad or
a cup of Asparagus Soup for lunch or supper.
Cook all ingredients except buns, tomato and lettuce in 2-quart
saucepan over medium heat 6 to 8 minutes, stirring occasionally,
until onion is tender. Place in blender or food processor. Cover
and blend until chunky. Cover and refrigerate 4 hours. Spoon
bean mixture on bottom half of buns. Top with tomato, lettuce
and remaining bun halves. 6 servings
Submitted by Evelyn
