Beans Bourguignon…The Vegan’s Version of Beef Bourguignon
Last night, I decided to make “Beans Bourguignon”, a vegetarian version of the Julia Child classic. I roughly followed a recipe from The Vegetarian Meat and Potatoes cookbook (I say roughly because I really just use recipes as inspiration!), and decided to accompany it with a loaf of fresh-baked bread.
I started the dish by sauteeing some mushrooms. Once they were brown and yummy, I put them on a plate to hang out.
Finding pearl onions is really difficult when it’s not the holidays, so I did a large dice on an onion, minced some garlic, and added some whole carrots to the pan, in addition to salt, thyme, and pepper.After the veggies had sauteed for awhile, I added in veggie broth, bay leaves, and tomato paste, and let everything simmer together to get soft.
Finally, I added white navy beans, the mushrooms, and some red wine. While the beans finished simmering together with the veggies, I cooked some whole wheat noodles to serve the beans over. Served with the homemade bread, it was a pretty gourmet meal for a Wednesday night (though perhaps not the most photogenic dish ever)!