Beans bourguignonne

 
                            BEANS BOURGUIGNONNE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Onion, chopped
    2       tb           Margarine or butter
    1       lg           Carrot, sliced in 1/2 rounds
    1       lg           Potato, cubed
    1       c            Water
    3       tb           Tomato paste
    1       t            Thyme, dry
    2                    Bay leaves
    1 1/2   c            Dry red wine
    4       c            Cooked pinto beans
    2       cl           Garlic, pressed
    1       t            Salt
      1/2   lb           Mushrooms, sliced
 
   In a 3 quart soup pot, saute onion in 1 tbs 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, saute mushrooms over low heat in the
   remaining tbs of butter. Combine with the beans
   mixture and serve. Perfect with a wedge of crusty
   bread.
   
   Source: The Vegetarian Times Magazine Jan 96
  
 
 
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