Beans Bourguignonne Recipe

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Beans Bourguignonne Ingredients

1 large onion, chopped
2 tbsp margarine or butter
1 large carrot, sliced in 1/2 rounds
1 large potato, cubed
1 cup water
3 tbsp tomato paste
1 tsp thyme, dry
2 bay leaves
1 1/2 cup dry red wine
4 cup cooked pinto beans
2 cl garlic, pressed
1 tsp salt
1/2 lb mushrooms, sliced

A Recipe for
Beans Bourguignonne

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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This is a recipe for Beans Bourguignonne from the recipe cookbook of Recipes-to-go (Bean)

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Beans Bourguignonne

A gourmet who thinks of calories is like a tart who looks at her watch.
James Beard

Beans Bourguignonne Directions

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

Serves: 6

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Beans Bourguignonne Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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