Okay, so today I wanted to try something new in the kitchen, and I landed on making Beans Bourguignon. I’d heard of Beef Bourguignon, that classic French dish, but this was a bean-based version. Sounded hearty and interesting, so I was in! I’m going to share with you what I did and how it turned out.
First things first, I got all my ingredients together. I grabbed some onions, carrots, and garlic, because what’s a good stew without those? Then, of course, I needed mushrooms. I love mushrooms, and in a dish like this, they really bring that earthy flavor.
I started by chopping up the onions and carrots, and I minced the garlic. I put a bit of broth in a big pot, heated it up, and tossed in the carrots and garlic. I let those cook over medium-low heat for a bit, just to get them started.
While those were cooking, I sliced up the mushrooms. Once the carrots started to soften up a little, I added the mushrooms to the pot. I cooked them until they started to get tender, too, which took about 4 or 5 minutes, then I added some thyme, rosemary, and a bay leaf for herby goodness, plus diced tomatoes and more broth.
In another pan, I cooked some more mushrooms separately. I just wanted them to get a nice color and cook down a bit. Once they were done, I set them aside. Then, I added some tomato paste to the main pot and stirred that in for about a minute. Next, I poured in some red wine—about half a cup, just enough to get that rich flavor—along with more broth, salt, and thyme.
I brought the whole thing to a boil, then turned down the heat to low, covered the pot, and let it simmer. I let it cook for a while, just to let all those flavors meld together. I added the mushrooms back to pan.
After it simmered away and the sauce had thickened up and the beans were nice and tender, it was ready. I had some leftover cooked brown rice from a meal a few days ago, so I served the Beans Bourguignon over that. You could also do baked potatoes or even some crusty bread if you’ve got it.
Let me tell you, it was delicious! It’s such a hearty and flavorful dish, perfect for a chilly evening. All those veggies, the herbs, the wine—it all came together so well. It’s definitely a recipe I’ll be making again. If you’re looking for something comforting and a bit different, give this Beans Bourguignon a try. You might just love it as much as I did!
