Red Wine and Pinto Bean Stew

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* Exported from MasterCook *

 

Red Wine and Pinto Bean Stew

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

1 large carrot -- sliced

1 large potato -- peeled and cubed

1 1/2 cups vegetable broth

3 tablespoons tomato paste

1 teaspoon thyme

2 bay leaves

1 1/2 cups dry red wine

4 cups cooked pinto beans -- if canned, rinse and drain

2 cloves garlic -- crushed

8 ounces mushrooms -- sliced

 

In a soup pot, saute the onion in a little water until it is tender. Add the

carrot and potato, and stir in one cup of the broth, tomato paste, thyme, and

bay leaves. Bring to a brief boil, then reduce the heat and simmer until the

potato and carrot are cooked--about 20 minutes. If needed, add more both to

keep the vegetables covered.

 

Add the wine, beans, and garlic. Return to a boil, then lower the heat and

simmer uncovered for 10 minutes. Remove and discard the bay leaves.

 

Meanwhile, saute the mushrooms over low heat in a little broth. When they have

wilted, add them to the stew. Cook for 5 minutes and serve.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

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Per Serving (excluding unknown items): 776 Calories; 7g Fat (11.6% calories from

fat); 21g Protein; 107g Carbohydrate; 16g Dietary Fiber; 4mg Cholesterol; 3100mg

Sodium. Exchanges: 4 Grain(Starch); 7 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This is a mild combination that is easy to adapt. Add other vegetables

as you like.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0