Beans Bourguignon Recipes

MUSHROOM-BEAN BOURGUIGNON

Mushroom-Bean Bourguignon image

In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil, divided
5 medium carrots, cut into 1-inch pieces
2 medium onions, halved and sliced
2 garlic cloves, minced
8 large portobello mushrooms, cut into 1-inch pieces
1 tablespoon tomato paste
1 bottle (750 ml) dry red wine
2 cups mushroom broth or vegetable broth, divided
1 teaspoon salt
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 package (14.4 ounces) frozen pearl onions
3 tablespoons all-purpose flour

Steps:

In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.

Nutrition Facts : Calories 234 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

BEANS BOURGUIGNON

Beans Bourguignon image

Make and share this Beans Bourguignon recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegan

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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 Facts : Calories 314.4, Fat 4.5, SaturatedFat 0.7, Sodium 52.8, Carbohydrate 45.3, Fiber 12.7, Sugar 5.4, Protein 15.4

VEGGIE BEAN BOURGUIGNON

Veggie Bean Bourguignon image

Fab veggie version of the classic beef bourguinon, using mushrooms and beans to replace the beef. Great served with mashed potatoes and seasonal veg.

Provided by English_Rose

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces dried black-eyed peas, soaked overnight and drained
2 tablespoons oil
8 ounces baby onions
8 ounces carrots, cut into large chunks
1 1/4 cups red wine
2/3 cup vegetable broth
2 tablespoons tomato paste
2 bay leaves
2 tablespoons parsley, chopped
8 ounces button mushrooms
1 tablespoon cornstarch
1 tablespoon water

Steps:

Boil the beans rapidly for 10 mins, then drain. Heat the oil and cook the onions quickly until brown.
Add the carrots, then cook for 3 minutes Stir in the beans with the wine, broth, tomato paste and herbs.
Bring to the boil, cover and simmer gently for 50 mins, adding the mushrooms after 30 minutes
Blend the cornstarch with the water, then stir into the mixture. Boil for 1 min, then season.
Serve.

Nutrition Facts : Calories 341.9, Fat 7.8, SaturatedFat 1.2, Sodium 119.8, Carbohydrate 44.3, Fiber 8, Sugar 10.5, Protein 13.4

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