I was so in the mood for some comfort food today, and I had a bunch of beans in my pantry. So I thought, why not make some Beans Bourguignon? It’s like the meaty stew, but, you know, with beans. I gotta say, it turned out pretty darn good!
First off, I grabbed all my ingredients. I already had some dried kidney beans that I’d soaked overnight. Then I chopped up a big onion, a couple of carrots, and some celery. I love the smell of these veggies cooking together – it’s like magic.
Next, I heated up some olive oil in my big pot and tossed in the onion, carrots, and celery. I let them cook until they got all soft and the onion was kinda see-through. Then, I threw in a few cloves of minced garlic, because garlic makes everything better, right?
After that, I added the drained kidney beans to the pot. I also poured in some vegetable broth – enough to cover everything. I wanted to get some good flavor in there, so I added a bay leaf, some dried thyme, and a little bit of salt and pepper. Oh, and a splash of red wine, because why not?
Bringing It All Together
I brought the whole thing to a boil, then turned down the heat and let it simmer away for about an hour. I wanted those beans to get nice and tender and soak up all the flavors. The house smelled amazing, by the way.
- Mushrooms: While the beans were simmering, I sliced up some mushrooms – just regular button mushrooms, nothing fancy.
- Sauté Time: In a separate pan, I melted some butter and sautéed the mushrooms until they were golden brown. I love how mushrooms get all caramelized and delicious when you cook them like that.
- Tomato Paste: Once the beans were cooked, I stirred in a spoonful of tomato paste to give it a little bit of richness and depth.
- Combine: Then I added the sautéed mushrooms to the bean pot and let it all simmer together for another 10 minutes or so, just to let the flavors meld.
Finally, it was time to eat! I served up bowls of the Beans Bourguignon with a sprinkle of fresh parsley on top. It was so hearty and flavorful – the perfect meal for a chilly evening. I even had some crusty bread on the side for dipping. Yum!
This Beans Bourguignon turned out to be a real winner. It’s a great way to use up those pantry staples and make a delicious, satisfying meal. Plus, it’s pretty easy to make, which is always a bonus in my book. I’ll definitely be making this again!
