Beans Bourguignonne

* Exported from MasterCook *

BEANS BOURGUIGNONNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion, chopped
2 tb Margarine or butter
1 lg Carrot, sliced in 1/2 rounds
1 lg Potato, cubed
1 c Water
3 tb Tomato paste
1 t Thyme, dry
2 Bay leaves
1 1/2 c Dry red wine
4 c Cooked pinto beans
2 cl Garlic, pressed
1 t Salt
1/2 lb Mushrooms, sliced

In a 3 quart soup pot, saute onion in 1 tbs of butter.
Add carrot and potato; stir in water, tomato paste,
thyme and bay leaves. Bring to a boil; reduce heat
and simmer until potato and carrot are cooked, about
20 minutes. Add more water if necessary to keep
vegetables covered.

Toward the end of the cooking time, add wine, beans,
garlic and salt. Return to the boil; lower heat and
simmer uncovered, 10 minutes more. Remove bay leaves
and discard.

Meanwhile, saute mushrooms over low heat in the
remaining tbs of butter. Combine with the beans
mixture and serve. Perfect with a wedge of crusty
bread.

Source: The Vegetarian Times Magazine Jan 96



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