Beans Bourguignon
- Reviews 2
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 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, quartered
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup canned crushed tomatoes
- 1⁄2 cup vegetable broth
- 1 cup dry red wine
- 3 cups cooked dark red kidney beans, drained and rinsed (two 15.5 oz. cans)
- salt
- fresh ground black pepper
Directions
- In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
- In a big saucepan, heat the oil over medium heat.
- Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
- Add in mushrooms and cook, uncovered, 5 minutes.
- Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
- Add in the remaining wine, beans, and salt and pepper to taste.
- Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
- While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
- Remove and discard the bay leaf before serving; serve immediately.
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