1lb red kidney beans (juice extract)
1 large carrot (diced)
1 large sprig celery (diced)
1 small onion (diced)
Paprika (to taste)
Cayenne (to taste)
Salt (to taste)
Pepper (to taste)
Canola oil (for sauteing)
Weber's Roasted Garlic & Herb seasoning (to taste)
(Note: All ingredients are estimated; I don't use measuring tools.)
Cooking the beans:
Fast-cook the beans to an initial boil in order to break them down and preserve the resultant bean "juice." Reduce temp to simmer. Cook the beans to desired tenderness. (Hint, the longer you cook them the tastier will be your juice.) Add water to the beans as needed to keep the level of liquid hovering an inch or two above the surface of the beans.
When the beans are done drain the juice into a bowl and set aside. Freeze or refrigerate the remaining beans and juice for later use.
Making the sauce:
Saute the diced veggies to tender in the canola oil and set aside. In a separate saute pan melt the butter and add the flour, stir to create a smooth roux. Set aside. (If you keep roux refrigerated and at the ready, this is obviously an unnecessary step.)
Return your veggies to the stove top and pour 4 cups of bean juice over the veggies; add your salt, paprika, cayenne and Weber's Garlic and Herb seasoning. Simmer for 15--30 min.
When you are ready to finish the sauce, blend your roux into the juice and veggies over high heat and wisk to your preferred thickness. Taste the sauce and and adjust it accordingly for flavor.
Serve this sauce as a basic, savory soup sans the beans (thinned), or use it to enliven white fish (a little weird, but not if you do it right), rice, sausages, chicken, pork, hashbrowns, etc. Use it as a dip for tortillas or nachos, etc.
Note: This is an extract sauce that relies on the juicy flavor of beans without a heavy bean dip texture. I'd make the dip with slightly different variations here, as would you.