 |
|
|
|
 |
|
 |
| |
| Home -> [Beans, Vegetables] -> [Beans bourguignonne Recipe] |
Beans bourguignonne
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beans, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| large | Onion, chopped | | 2
| tbsp | Margarine or butter | | 1
| large | Carrot, sliced in ?rounds | | 1
| large | Potato, cubed | | 1
| cup | Water | | 3
| tbsp | Tomato paste | | 1
| tsp | Thyme, dry | | 2
| | Bay leaves | | 1 1/2
| cup | Dry red wine | | 4
| cup | Cooked pinto beans | | 2
| cl | Garlic, pressed | | 1
| tsp | Salt | | 1/2
| lbs | Mushrooms, sliced |
|
Procedures:
| 1 | In a 3 quart soup pot, saute onion in 1 tbs of butter. | | 2 | Add carrot and potato; stir in water, tomato paste, thyme and bay leaves. | | 3 | Bring to a boil; reduce heat and simmer until potato and carrot are cooked, about 20 minutes. | | 4 | Add more water if necessary to keep vegetables covered. | | 5 | Toward the end of the cooking time, add wine, beans, garlic and salt. | | 6 | Return to the boil; lower heat and simmer uncovered, 10 minutes more. | | 7 | Remove bay leaves and discard. | | 8 | Meanwhile, saute mushrooms over low heat in the remaining tbs of butter. | | 9 | Combine with the beans mixture and serve. | | 10 | Perfect with a wedge of crusty bread. |
|
|
|
|
|
|
|
|
|
|
