Bourguignon Beans

Prep: 15 minutes Cook: 1 hour


This is a hearty vegetable stew that is delicious over baked potatoes, brown rice or biscuits.


  • 2 cups vegetable broth
  • 2 cups baby carrots, halved
  • 2 cloves garlic, minced
  • 2 cups crimini mushrooms, quartered
  • 14 ounce bag frozen pearl onions, thawed
  • 1 cup red wine
  • 2-15 ounce cans kidney beans, drained and rinsed
  • 1 tbsp soy sauce (optional)
  • 2 tbsp tomato paste
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1 bay leaf
  • 1/2 tsp freshly ground pepper
  • 2 1/2 tbsp cornstarch mixed in 1/2 cup cold water


Place 1/2 cup of the broth in a large pot. Add the carrots and garlic and cook over medium-low heat, stirring occasionally for 5 minutes. Add the mushrooms and cook for another 5 minutes. Add the thawed onions, the remaining broth, the wine, beans and the seasonings (not the cornstarch mixture). Mix well, bring to a boil, reduce heat, cover and cook for an additional 45 minutes, stirring occasionally. Remove cover, add the cornstarch mixture while stirring and continue to cook and stir until thickened. Serve at once.