Bean Bourguignon

Bean Bourguignon

Portions: 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Bean bourguignon is a nutritious and heart-healthy dish, packed with protein and fibre, making it an excellent vegetarian alternative to traditional beef bourguignon.

Ingredients:

• 1 tbsp olive oil

• 1/2 cup chopped fresh mushrooms

• 1 tsp smoked paprika

• 2 medium onions, diced

• 1 medium carrot, diced

• 1-3 cloves garlic, minced

• 1-3 sprigs of thyme

• ½ tsp black pepper

• 4 tbsp flour or cornstarch

• 1/3 cup water or red wine

• 3 cups vegetable stock, no salt added

• 1 can beans, no salt added, drained

• ¼ cup cannellini beans, drained

• 1 tbsp parsley, roughly chopped

Instructions:

1. Heat oil in a pot or Dutch oven. Add the mushrooms with smoked paprika and sauté until browned. Remove the mushrooms and set aside.

2. In the same pot, add the onions and cook until lightly browned. Stir in the carrots and garlic, cooking until slightly softened.

3. Add the pepper, thyme, and flour (or cornstarch), and stir to combine.

4. Deglaze the pan with wine or water, scraping the bottom to release any browned bits.

5. Add the vegetable stock and bring to a gentle boil over medium-high heat, stirring until the mixture thickens. Reduce the heat to low.

6. Return the beans and mushrooms to the pot. Leave uncovered and simmer for 20–30 minutes, until warmed through and flavors are combined.

7. Garnish with parsley and enjoy!

Recipe adapted from: Kidney Community Kitchen