Beans Bourguignon
Ingredients
- 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 white 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
1036
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).