Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
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.