Wicked Vegetarian Recipes

Red Beans Bourguignon

I found this recipe in the Vegetarian Meat & Potatoes Cookbook, and it is excellent! :) I served it over baked potato, but imagine it would be good over crusty French bread as well. Enjoy!

8 ounces pearl onions
1 Tbsp olive oil
8 ounces white button mushrooms, quartered
8 ounces baby carrots
2 garlic cloves, minced
2 Tbsp tomato paste
2 tsp minced fresh thyme leaves or 1 tsp dried
2 bay leaves
1-1/2 c vegetable stock or water
2 cups dry red wine
3 cups cooked dark red kidney beans or 2 15-ounce cans, drained and rinsed
Salt and freshly ground pepper
1-1/2 Tbsp cornstarch, dissolved in 2 Tbsp water

Blanch the onions in a saucepan of boiling water for two minutes, then drain (this makes the onions easier to peel). Remove the root ends and peel. Set aside.

Heat the oil in a large saucepan over medium heat. Add the mushrooms and cook until they release their juices, about two minutes. Remove with a slotted spoon and set aside. Add the blanched onions, the carrots, and garlic to the pan and cook until softened, about five minutes. Stir in the tomato paste, thyme, bay leaves and stock and bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 30 minutes.

Add the wine, beans, and salt and pepper to taste. Return to a boil, then reduce the heat to low, add the mushrooms, and simmer, uncovered, ten minutes more.

Add the cornstarch mixture, bring to a boil, and boil, stirring for one minute or until thickened. Remove and discard the bay leaves, and serve.