Recipe - Beans Bourguignonne

1 lg Onion, chopped
2 tablespoon Margarine or butter
1 lg Carrot, cut or sliced up in One half rounds
1 lg Potato, cubed
1 cup Water
3 tablespoon Tomato paste
1 teaspoon Thyme, dry
2 Bay leaves
1 One half cup Dry red wine
4 cup Cooked pinto beans
2 cl Garlic, pressed
1 teaspoon Salt
One half pound Mushrooms, cut or sliced up

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

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

Meanwhile, saute mushrooms over low heat in the remaining tbs of butter.
Combine with the beans mixture and serve. Perfect with a wedge of crusty
bread.

Source: The Vegetarian Times Magazine Jan 96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini