6 ounces dry black beans
1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried sage pepper
3 cups water
1 cup chopped green pepper
1 small carrot, cut into 1/4 inch pieces
1 medium leaf lettuce
3 tablespoons canned tomato paste
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh oregano
1 cup all-purpose flour
3/4 cup water
1 teaspoon salt
1 teaspoon dried basil
3 tablespoons olive oil
1 teaspoon onion salt
1 teaspoon ground black pepper
1 pinch dried Italian seasoning
1 teaspoon dried oregano
2 teaspoons dried basil
3 tablespoons butter, divided
Heat oil in a medium saucepan over medium heat. Saute onions and garlic in oil for about 5 minutes, until tender. Add salt and basil. Saute for 2 minutes. Add oregano, sage, sage pepper, water, carrot, lettuce, tomato paste, garlic, parsley, thyme, oregano, basil, olive oil, onion salt, black pepper, Italian seasoning, oregano, basil, butter, celery, 3/4 cup flour. Bring to a boil, stirring constantly. Reduce heat to medium.
After a few minutes of stirring, mix in cooking liquid. Spoon sauce over pork, turn to coat, and serve.
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