Recipe by Aunt Cookie
When I first stopped eating meat, the single thing I missed most was my mom's beef burgundy. I was really happy when I prepared this recipe from a Vegetarian Times magazine and discovered that it filled my apartment with the same delicious smell as my mom's version. It's pretty tasty, too.
Top Review by Debbie R.
DH didn't like it. I liked it the first day, but loved it the next day after the flavors had a chance to meld. Be sure to dice the potatoes small enough so that you can cover them easily with liquid.
- 1 large onion, chopped
- 2 tablespoons butter
- 1 large carrot, in half rounds
- 1 large potato, cubed
- 1 cup water
- 3 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 1⁄2 cups dry red wine
- 4 cups cooked pinto beans
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 lb mushroom, sliced
Directions See How It's Made
- In a 3 quart soup pot, saute the onion in one tb. of butter.
- Add carrot and potato, stir in the water, tomato paste, thyme, and bay leaves.
- Bring to a boil, reduce heat, and simmer until veretables 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 a boil, lower the heat, and simmer, uncovered, 10 minutes more. Remove and discard the bay leaves.
- Meanwhile, saute the mushrooms over low heat in the remaining butter. Combine with the beans and serve.