Vegetarian Comfort Food
“The name bourguignon comes from the region in France where the wine is from and the original dish was made with a very good Burgundy,” says CIA Chef Katherine Polenz. “When you make bourguignon either with beans or beef, use good wine so you can enjoy the rest of the bottle with the meal. For Beans Bourguignon, the beans are cooked slowly in red wine, much like the rich Beef Bourguignon originally from France.” Check out her how-to video online.
This recipe is from Chef Polenz’s new cookbook, Vegetarian Cooking at Home (Wiley, 2012).
Makes 4 Servings
- 2 tablespoons butter or margarine
- 2 ounces smoked tempeh (optional)
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 shallots, diced
- 4 carrots, peeled, sliced
- 2 cloves garlic, minced
- 12 ounces cremini mushrooms, quartered
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 cup crushed tomatoes
- 1/2 cup vegetable broth
- 1 cup dry red wine
- 3 cups kidney beans, cooked
- Salt and pepper, to taste
- In a small bowl, combine the butter and flour with a fork, mixing until the two are incorporated. Set aside.
- In a large sauté pan, heat the oil over medium heat. Add the tempeh, if using, and sauté for about five minutes. Add the shallots, carrots, and garlic, and cook until the shallots are translucent, about 3–4 minutes.
- Add the mushrooms and continue to cook until they start to become tender, about 4–5 minutes more.
- Stir in the thyme, rosemary, bay leaf, tomatoes, broth, and half of the wine. Bring the mixture to a boil, reduce heat to low, and simmer until the vegetables are tender, about 20–25 minutes.
- Add the rest of the wine, beans, salt, and pepper. Continue to simmer until good flavor develops, about 10–15 minutes more. Remove and discard the herbs and bay leaf.
- Add the butter and flour mixture to the pan and allow the liquid to thicken. Remove from heat and serve.
Calories: 190, Protein: 8 g, Carbohydrates: 25 g, Fiber: 6 g, Total Fat: 4.5 g, Saturated Fat: 2 g, Sodium: 190 mg.