Have you had bean-ough of the winter weather? Same! Luckily this vegan bourguignon is hitting the spot. Warm, filling and utterly delicious. Bean Bourguignon is a great way to add that rich slow-roasted taste to your plant-based palate, with the richness of a reduced wine stock, plant-based protein, good fats, and fibre.
2 Tbsp olive oil
½ large onion, chopped
2 sticks of celery, chopped
4 large carrots, cut in even chunks
300 g mushrooms, cut into quarters
3 cloves of garlic, crushed
2 Tbsp tomato puree
1 tsp dried Thyme
400 mL of red wine
750 mL vegetable stock
1-2 bay leaves
2 x 400 g tins black beans
2 Tbsp gluten-free or wheat flour
Salt and pepper, to taste
Fresh parsley to decorate
- To prepare, wash the beans in a colander and prepare the vegetables. Set aside until you begin to cook them.
- Heat a large pan on medium-low and add the oil. Add the onion, celery, and a pinch of salt, and then slowly cook for 8 to 10 minutes until they turn translucent.
- Turn the heat up slightly to medium and stir in the mushrooms and cook for another 5 minutes. Then add the garlic, dried thyme, and tomato puree, and cook for 1 more minute.
- Next, stir in the red wine and about ½ of the stock. Add the carrots, bay leaf, and a bit of salt and pepper. Bring to the boil, then turn it down to low and let it simmer covered for 20 minutes to develop flavour and the carrots to soften.
- Add the black beans, remove the lid, and let cook uncovered for 15 minutes to allow the stock to reduce.
- Finally, in a small bowl, whisk the remaining stock into the flour with a fork until smooth. Then stir this into the pan, and cook for 1 more minute. Remove the bay leaf and serve the bourguignon in a bowl, and decorate with fresh parsley.