Beans Bourguignonne

Name: Beans Bourguignonne
Ingredients: 1 large onion, chopped; 2 tablespoons butter; 1 large carrot, in half rounds; 1 large potato, cubed; 1 cup water; 3 tablespoons tomato paste; 1 teaspoon thyme; 2 bay leaves; 1 12 cups dry red wine; 4 cups cooked pinto beans; 2 garlic cloves, minced; 1 teaspoon salt; 12 lb mushroom, sliced

13 ingredients

10 steps

Ingredients

1 large onion, chopped
2 tablespoons butter
1 large carrot, in half rounds
1 large potato, cubed
1 cup water
3 tablespoons tomato paste
1 teaspoon thyme
2 bay leaves
1 12 cups dry red wine
4 cups cooked pinto beans
2 garlic cloves, minced
1 teaspoon salt
12 lb mushroom, sliced

Directions

1

In a 3 quart soup pot, saute the onion in one tb.
2

of butter.
3

Add carrot and potato, stir in the water, tomato paste, thyme, and bay leaves.
4

Bring to a boil, reduce heat, and simmer until veretables are cooked, about 20 minutes.
5

Add more water if necessary to keep vegetables covered.
6

Toward the end of the cooking time, add wine, beans, garlic, and salt.
7

Return to a boil, lower the heat, and simmer, uncovered, 10 minutes more.
8

Remove and discard the bay leaves.
9

Meanwhile, saute the mushrooms over low heat in the remaining butter.
10

Combine with the beans and serve.