In this recipe, beans are cooked slowly on the stovetop in red wine, much like the rich beef bourguignon originally from France.
|2 Tbs unsalted butter||1 sprig fresh rosemary|
|2 Tbs all-purpose flour||1 bay leaf|
|1 Tbs olive oil||1 cup canned crushed tomatoes|
|3 medium shallots, diced||1/2 cup vegetable broth|
|4 medium carrots, diced||1 cup dry red wine|
|2 cloves garlic, minced||3 cups cooked kidney beans|
|3/4 lb cremini mushrooms, quartered||Salt and freshly ground black pepper, as needed|
|1 sprig fresh thyme|
In a small bowl combine the butter and flour, mixing with a fork until the two are thoroughly blended. Set aside.
In a large sauté pan, heat the oil over medium heat. Add the shallots, carrots, and garlic, and cook until the shallots are translucent, 3 to 4 minutes.
Stir in the mushrooms and cook until the mushrooms start to become tender, 4 to 5 minutes more.
Stir in the thyme, rosemary, bay leaf, flour mixture, tomatoes, broth, and half of the wine. Bring to a boil, reduce heat to low, and simmer until the vegetables are tender, 20 to 25 minutes.
Add the rest of the wine and the beans and season with salt and pepper. Simmer until good flavor develops, 10 to 15 minutes more. Remove and discard the thyme, rosemary, and bay leaf before serving.
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