Date: Thu, 09 Dec 93 09:20:57 EST
From: Michele Faison (email@example.com)
I saw this recipe in a column by Laurel Flinders (Laurel's
Kitchen) which formerly ran in the WASHINGTON POST. I think
this appeared about 9 years ago in response to a question
about how to enjoy a red wine which a reader had been given.
It has remained one of my favorite dishes through the years.
From the beginning, we adaped it to remove all added f*t.
1 large onion, chopped
1 large carrot, cut in half rounds
1 large potato, cubed
3 tbsp tomato paste
1 tsp dried thyme (use at least 1 tbsp if fresh)
2 bay leaves
1 1/2 c hearty red wine (more if using to saute)
(don't skimp on quality here...I have, and it makes a
big difference...don't use anything you wouldn't drink)
4 cups cooked pinto beans
2 cloves of garlic, pressed
1/2 lb. mushrooms, sliced
2 + cups of water or hearty veggie broth (we flavor with dried
veggie broth and in the days prior to McD, with bovril or
another m**t broth)
salt and pepper to taste
Water-, veggie broth- or wine-saute the onions until translucent.
Add potatoes and carrots. Saute (soften) briefly before adding
water or broth, tomato paste, thyme and bay leaves.
Bring to a boil. Simmer until potato and carrot are cooked,
about 20 minutes, adding extra liquid as needed to keep
the vegs covered. Toward the end of cooking, add wine, beans,
garlic and salt to taste. Bring to a boil again and simmer 5
Saute mushrooms and in your choice of liq, combine with bean
mixture and serve.
Great with crusty wheat bread and a salad. We also like this
over brown rice, and I have enjoyed it as a baked potato
topping.. BTW, it is better the second (and subsequent) day.