Beans Bourguignon
- 2 garlic cloves, minced
- 2 medium yellow onions, thickly sliced
- 1 ½ c. vegetable stock
- ½ lb button mushrooms, quartered
- 2 carrots, sliced
- 3 T tomato paste
- 1 t. dried thyme
- 2 bay leaves
- 1 c. red wine (nonalcoholic if you prefer)
- 3 c. cooked kidney beans or two 15 oz cans, rinsed and drained
- Freshly ground black pepper
- 1 ½ T cornstarch, dissolved in ¼ c. water or stock
In a large skillet, sauté garlic and onions in a little water until onions soften and begin to color.
Add stock, mushrooms, carrots, tomato paste, thyme, and bay leaves to the pan and bring to a boil, then reduce heat, cover, and simmer until vegetables are tender, about 20 minutes.
Add wine, beans, and a generous amount of black pepper. When pot begins to boil again, stir in the cornstarch mixture and continue to simmer 10 minutes more, until sauce thickens and flavors blend.
Remove bay leaves before serving.
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