Veggie Bean Bourguignon
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 ounces dried black-eyed peas, soaked overnight and drained
- 2 tablespoons oil
- 8 ounces baby onions
- 8 ounces carrots, cut into large chunks
- 1 1⁄4 cups red wine
- 2⁄3 cup vegetable broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 tablespoons parsley, chopped
- 8 ounces button mushrooms
- 1 tablespoon cornstarch
- 1 tablespoon water
directions
- Boil the beans rapidly for 10 mins, then drain. Heat the oil and cook the onions quickly until brown.
- Add the carrots, then cook for 3 minutes Stir in the beans with the wine, broth, tomato paste and herbs.
- Bring to the boil, cover and simmer gently for 50 mins, adding the mushrooms after 30 minutes
- Blend the cornstarch with the water, then stir into the mixture. Boil for 1 min, then season.
- Serve.
Questions & Replies
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)