Beans Bourguignonne

All the deep, wine-rich flavors of a classic beef bourguignon, but built around hearty pinto beans instead of meat. This vegetarian stew simmers potatoes, carrots, and onions in a broth of tomato paste and thyme, then gets a generous pour of dry red wine and a pile of cooked beans.

The red wine is not just for flavor here. It reduces uncovered during the final simmer, concentrating into a rich, slightly tangy sauce that clings to the beans and vegetables. That’s the bourguignon character you’re after.

Sauteeing the mushrooms separately in butter and adding them at the very end keeps them meaty and golden instead of boiled and grey. That browning adds a whole layer of savory depth that gets lost when mushrooms just stew in liquid. Serve this with a thick wedge of crusty bread for soaking up every last drop.

Kitchen Tips

• Use a dry, full-bodied red wine like Burgundy or Pinot Noir; a sweet wine will throw off the balance
• Don’t add the wine too early; it needs the final uncovered simmer to cook off the alcohol and concentrate
• Keep the potato cubes on the larger side so they don’t break down and cloud the broth
• This tastes even better the next day as the flavors deepen overnight

Variations

• Use kidney beans or white cannellini beans instead of pinto for a different texture
• Add a tablespoon of Dijon mustard to the broth for a sharper, more traditionally French flavor
• Stir in a handful of pearl onions with the mushrooms for a closer match to classic bourguignon