Beans Bourguignon

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons vegan margarine
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 3 medium shallots, cut into 1/2-inch dice
• 4 medium carrots, cut diagonally into 1/4-inch slices
• 2 garlic cloves, minced
• 12 ounces mushrooms, quartered
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup canned crushed tomatoes
• 1/2 cup vegetable broth
• 1 cup dry red wine
• 3 cups cooked dark red kidney beans, drained and rinsed (two 15.5 oz. cans)
• salt
• fresh ground black pepper

Recipe

• 1 in a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
• 2 in a big saucepan, heat the oil over medium heat.
• 3 add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
• 4 add in mushrooms and cook, uncovered, 5 minutes.
• 5 stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
• 6 add in the remaining wine, beans, and salt and pepper to taste.
• 7 return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
• 8 while the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
• 9 remove and discard the bay leaf before serving; serve immediately.