Beans Bourguignon

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In '1,000 vegan recipes' by robin robertson

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Steps

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In a small bowl , combine the margarine and flour.

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Knead until incorporated.

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Refrigerate until needed.

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In a big saucepan , heat the oil over medium heat.

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Add in shallots , carrots , and garlic.

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Cover and cook until softened , about 5 minutes.

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Add in mushrooms and cook , uncovered , 5 minutes.

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Stir in the thyme , bay leaf , tomatoes , broth , and 1 / 2 cup of the wine.

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Bring to a boil , then decrease heat to low , cover , and simmer until vegetables are cooked , about 30 minutes.

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Add in the remaining wine , beans , and salt and pepper to taste.

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Return to a boil , then decrease heat to low and simmer , uncovered , for about 10 minutes.

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While the stew is simmering , pinch off pieces of the beurre manie and add it to the stew , stirring after each addition to thicken.

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Remove and discard the bay leaf before serving.

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Serve immediately.

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Ingredients

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vegan margarine, all-purpose flour, olive oil, shallots, carrots, garlic cloves, white mushrooms, dried thyme, bay leaf, crushed tomatoes, vegetable broth, dry red wine, dark red kidney beans, salt, fresh ground black pepper