Beans Bourguignonne

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 1/2 cups dry red wine
• 4 cups cooked pinto beans
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 lb mushroom, sliced

Recipe

• 1 in a 3 quart soup pot, saute the onion in one tb. of butter.
• 2 add carrot and potato, stir in the water, tomato paste, thyme, and bay leaves.
• 3 bring to a boil, reduce heat, and simmer until veretables are cooked, about 20 minutes. add more water if necessary to keep vegetables covered.
• 4 toward the end of the cooking time, add wine, beans, garlic, and salt. return to a boil, lower the heat, and simmer, uncovered, 10 minutes more. remove and discard the bay leaves.
• 5 meanwhile, saute the mushrooms over low heat in the remaining butter. combine with the beans and serve.