Recipe - Beans Bourguignon - From Classic Vegetarain Cuisine by Rosemary Moon.

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Beans Bourguignon

 

225g/8oz borlotti or red kidney beans, soaked overnight.

1 bay leaf

4 tbsp olive or vegetable oil.

225g/8oz shallots or baby onions, peled.

1 garlic clove, crushed.

4 carrots peeled and cut into 1 inch/2.5cm chunks.

225g/8oz button mushrooms.

150ml/1/4 pint of vegetable stock

280ml/1/2 pint of red wine.

1 tsp freshly chopped thyme.

2tsps freshly chopped parsley.

salt and ground black pepper.

4 slices of wholemeal bread, crusts removed.

30g/1 oz of butter or vegetable margarine.

Freshly chopped parsley to garnish.

 

Drain the soaked beans and place in a saucepan with the bay leaf and

enough water to cover about 1 inch higher than beans and bring to the

boil. Boil rapidly for 10 mins then reduce the heat and cook for 2 -

3 hours until very soft. Then Drain.

 

Preheat the oven to 190c/375f/Gas Mark 5.

 

Heat half the oil in a frying pan and fry the shallots or onions,

garlic and carrots for 5 mins. Stir in the mushrooms and fry for 3 -

4 mins. Transfer to an oven proof dish.

 

Put the stock and wine in a pan and bring to the boi. Boil rapidly

for 2 to 3 mins then our over the vegetables. Stir the herbs and

beans into the casserole and season well.Cook in the oven for 40

mins.

 

Just before the end of the cooking time, cut the bread into

triangles. Heat the remaining oil with the butter or margarine and

fry the bread until golden and garnish the casserole and sprinkle

with freshly chopped parsley.