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.
Makes 4 – 6 servings
— 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.