Beans Bourguinon - Feathered Pipe Cookbook

Beans Bourguinon – Feathered Pipe Kitchen

Beans Bourguinon is a vegetarian update to the classic Boeuf Bourguignon, made famous in the states by Julia Child. This is a simple braised dish with complex flavors built on lots of red wine and a bouquet garni of thyme and rosemary.

This recipe can easily be made vegan and gluten free by substituting vegan butter and cornstarch for butter and flour.


Beans Bourguinon
Makes 4 – 6 servings


Beans Bourguinon - Feathered Pipe Cookbook 2 tablespoons olive oil
2 medium shallots diced
1 small yellow onion diced
3 cloves garlic minced
2 large carrots sliced into rounds
3/4 lb crimini mushroom sliced
2 tablespoons butter
2 tablespoons flour
4 cups kidney beans
1 cup dry red wine
1/2 cup vegetable broth
1 chopped tomato
1 tablespoon tomato paste
1 sprig thyme
1 sprig rosemary
1 bay leaf
salt and pepper


Heat olive oil over medium heat in a large dutch oven.
Add onion shallots, onion, carrot, and garlic. Cook until onions are translucent, about 5 min.
Add mushrooms and cook for 5 min.
Add flour, butter and tomato paste, stirring until well incorporated.
Add tomato, half the wine, broth, thyme, rosemary, bay leaf, and simmer for about 15 min.
Add beans, remaining wine, salt and pepper and simmer for another 15 minutes
Remove herbs and serve with crusty bread, or potatoes.

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