BEANS BOURGUIGNON
Make and share this Beans Bourguignon recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegan
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
- In a big saucepan, heat the oil over medium heat.
- Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
- Add in mushrooms and cook, uncovered, 5 minutes.
- 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.
- Add in the remaining wine, beans, and salt and pepper to taste.
- Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
- 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.
- Remove and discard the bay leaf before serving; serve immediately.
Nutrition Facts : Calories 314.4, Fat 4.5, SaturatedFat 0.7, Sodium 52.8, Carbohydrate 45.3, Fiber 12.7, Sugar 5.4, Protein 15.4
MUSHROOM-BEAN BOURGUIGNON
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
Nutrition Facts : Calories 234 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
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