1   cup Butter beans - cooked, hot or room Temperature
1/4 cup White Wine
2   tbsn White Wine
4   cup Rice or Soy Milk
1   tbsn Arrowroot

Process cooked beans and 1/4 cup of wine until very smooth. Remove what ever you've
sauteed from the pan. De-glaze with 2 tbsn of wine.  Reduce a few seconds and add
milk. Heat to a hard simmer and add processed beans. They will thicken the sauce
considerably. Add arrowroot as required to complete the thickening and serve to taste.
Return sauteed vegetables to pan and heat through.
Little Leakers
Wine-Cream Sauce