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.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus