Beans Bourguignon Recipe

Beans Bourguignon Recipe

Ingredients

Makes 4 servings

• 2 tablespoons vegan margarine
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 3 medium shallots, cut into 1/2-inch dice
• 4 medium carrots, cut diagonally into 1/4-inch slices
• 2 garlic cloves, minced
• 12 ounces white mushrooms, lightly rinsed, patted dry and quartered
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup canned crushed tomatoes
• 1/2 cup vegetable broth or water
• 1 cup dry red wine
• 3 cups cooked red kidney beans, drained and rinsed Salt and freshly ground black pepper

Method

1. In a small bowl, combine the margarine and flour and knead until incorporated
2. Refrigerate until needed
3. In a large saucepan, heat the oil over medium heat
4. Add the shallots, carrots and garlic
5. Cover and cook until softened, about 5 minutes
6. Add the mushrooms and cook, uncovered, 5 minutes longer
7. Stir in the thyme, bay leaf, tomatoes, broth and 1/2 cup of the wine
8. Bring to a boil, then reduce heat to low, cover and simmer until vegetables are cooked, about 30 minutes
9. Add the remaining wine, beans and salt and pepper to taste
10. Return to a boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes
11. While the stew is simmering, pinch off pieces of the beurre manie and add it to the stew, stirring after each addition to thicken
12. Remove and discard the bay leaf before serving
13. Serve immediately

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