Recipe for Beans Bourguignonne 
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Yield:
6
Ingredients:
Amount Ingredient
1 lrg onion, chopped
2 tbl margarine or butter
1 lrg carrot
sliced in half rounds
1 lrg potato, cubed
1 cup water
3 tbl tomato paste
1 tsp thyme
2 x bay leaves
1/2 cup dry red wine
4 cup cooked pinto beans
2 x cloves garlic, pressed
1 tsp salt
(omit if beans are salted)
Instructions:
Instructions: MAKES 6 SERVINGS. VEGAN/LACTO

Frances fabled wine region of Burgundy lends its name and its flavors to this hearty dish, which is perfect with a wedge of crusty bread.

In 3-quart soup pot, saute onion in 1 tablespoon margarine or butter. Add carrot and potato; stir in water, tomato paste, thyme and bay leaves. Bring to boil; reduce heat and simmer until potato and carrot are cooked, about 20 minutes. Add more water if necessary to keep vegetables covered.

Toward end of cooking time, add wine, beans, garlic and salt. Return to boil; lower heat and simmer, uncovered, 10 minutes more. Remove bay leaves; discard.

Meanwhile, saute mushrooms over low heat in remaining 1 tablespoon margarine or butter. Combine with beans; serve.

Makes 6 servings.

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