Vegan Cheesy Beans And Grains

• TO MAKE THE CHEESE
• 1 (15 ounce) can cannellini beans (rinsed and well-drained, or cooked from dry beforehand)
• 1/2 cup pimiento (pieces, drained)
• 1/2 cup nutritional yeast
• 3 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1 tablespoon miso (I used mellow white)
• 1 teaspoon onion powder
• 1/2 teaspoon yellow mustard (such as French's)
• 1/2 teaspoon salt
• FOR THE BEANS AND GRAINS
• 1 (15 ounce) can black beans (rinsed and drained)
• 1/4 cup Bulgar wheat
• 1/4 cup barley
• 1/4 cup quinoa

1. Rinse and toast your quinoa. Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar. Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe).
2. While grains are cooking, puree cheese ingredients until smooth.
3. Add cheese to skillet of grains, add beans, mix well. Serve!

cannellini beans, pimiento, nutritional yeast, lemon juice, tahini, onion powder, yellow mustard, salt, grains, black beans, bulgar wheat, barley, quinoa

Taken from www.food.com/recipe/vegan-cheesy-beans-and-grains-423303 (may not work)