Beans Bourguignonne
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 | large |
carrots
sliced in 1/2 rounds |
|
| 1 | large |
potatoes
cubed |
|
| 1 | cup |
water
|
|
| 3 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
thyme
dry |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 ½ | cups |
red wine
dry |
*
|
| 4 | cups |
pinto beans
cooked |
|
| 2 | cloves |
garlic
pressed |
|
| 1 | teaspoon |
salt
|
|
| ½ | pound |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3E+1 | ml |
margarine
or butter |
|
| 1 | large |
carrots
sliced in 1/2 rounds |
|
| 1 | large |
potatoes
cubed |
|
| 237 | ml |
water
|
|
| 45 | ml |
tomato paste
|
|
| 5 | ml |
thyme
dry |
*
|
| 2 | each |
bay leaves
|
*
|
| 355 | ml |
red wine
dry |
*
|
| 946 | ml |
pinto beans
cooked |
|
| 2 | cloves |
garlic
pressed |
|
| 5 | ml |
salt
|
|
| 226.8 | g |
mushrooms
sliced |
|
Directions
In a 3 quart soup pot, sauté onion in 1 tablespoon 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, sauté mushrooms over low heat in the remaining tablespoon of butter.
Combine with the beans mixture and serve.
Perfect with a wedge of crusty bread.
