VEGGIE BEAN BOURGUIGNON

Veggie Bean Bourguignon image

Provided by English_Rose

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

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