Bean Bourguignon

Bean Bourguignon

My husband pulled the inspiration for this recipe from Runner’s Magazine. I liked the idea of portabella mushrooms as a substitute for meat, and decided to play with the recipe. The end result was absolutely delicious! There was a little bit of chopping, so give yourself enough prep time. The mushrooms add a meaty texture and the prosciutto adds complexity and salt. If you are a vegetarian you can omit the prosciutto, but then you will need to salt to taste.

Ingredients

3 tablespoons olive oil   2 packages (16 ounces) baby portabella mushrooms, thickly sliced

1 large Vidalia onion, chopped    6 ounces sliced prosciutto, chopped somewhat small   3 large cloves garlic, minced

2 bay leaves   1 teaspoon dried thyme   1/4 cup flour   1 cup dry red wine, such as a cab, burgundy, or merlot

2 cups homemade vegetable or chicken stock   3 cans (15 ounces each) white beans, drained

1/2 cup chopped fresh Italian parsley    about twelve ripe grape or other small tomatoes

Method

Heat two tablespoons of the olive oil in a stock pot and cook the mushrooms until the liquid is evaporated and the mushrooms crisp slightly. Transfer to a bowl and set aside. Add remaining oil and sauté onions until soft and translucent. Add tomatoes for about five minutes. Add prosciutto, garlic, thyme, and bay leaves. Cook mixture until garlic is fragrant, but don’t over cook. Sift in the flour, stir, and then add wine, stock, and drained beans. Bring to a boil and then immediately lower heat to a slow simmer. Set timer for twenty minutes, and after ten minutes put mushrooms back in. Stir in parsley and serve.

This is a lovely, rich tasting stew. Enjoy!