Thursday, July 29, 2010

Beans Bourguignon

The sauce is thick and rich! Serve with red wine (burgundy) and crusty bread or on a bed of noodles.
2 tbsp earth balance
2 tbsp flour
1 tbsp oil
3 medium shallots, diced
4 medium carrots, sliced
2 garlic cloves, minced
12 oz mushrooms, quartered
1 tsp dried thyme
1 bay leaf
1 cup canned crushed tomatoes
1/2 cup veg broth
1 cup dry red wine
2 (15.5 oz) cans dark red kidney beans, drained and rinsed
Salt and Pepper

In a small bowl, combine the margarine and flour and knead until incorporated. Refrigerate until needed.
In a large sauce pan, heat the oil over medium heat. Add the shallots, carrots, and garlic. Cover and cook until softened, about 5 minutes. Add the mushrooms and cook, uncovered, 5 minutes more.
Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup wine. Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes. Add the remaining wine, beans, and salt and pepper.
Return to a boil, then reduce the heat to low and simmer, uncovered., for 10 minutes. Pinch off pieces of the margarine/flour mixture and add it to the stew, stirring after each addition to thicken. remove bay leaf.

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