Beans bourguignon

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This is a great dish for a cold (and as it turns out, snowy) winter night! I started off by thinly slicing white mushrooms, and then sautéing them in olive oil until they were browned and juicy.

After the mushrooms were done, they got to hang out on a plate while I made the rest of the stew. I added diced onions, carrots, and red pepper to the pan to soften slightly. Next I added some veggie stock, dried thyme, and tomato paste, and then covered the pot to simmer for several minutes. I skipped the bay leaf last night, having learned from my mom that husbands tend not to enjoy when the leaf ends up in their bowl!

When the veggies were soft, I added red kidney beans and red wine, again letting everything simmer together for a few minutes. Cornstarch dissolved in water makes the sauce thick, and the mushrooms add a little extra “meatiness” in addition to some yummy juices. It was perfect served over some wide noodles and accompanied by a slice of homemade bread. I’m not sure I ever had the beef version of this dish in my pre-veggie days, but I can’t imagine it would be any yummier than this vegan version!

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5 thoughts on “Beans bourguignon

  1. This does sound good on a cold evening. How long did it take to prepare — I would have thought the beans needed to cook for quite a while. I have softened my stance on bay leaves after having holly leaves served with stuff mushrooms at a party last night. Holly leaves are even more difficult to swallow!

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