Lisa Corrado’s Bean Bourguignon

Chili- 057

Chili- 057

Want a warm winter stew for dinner? This is one of Lisa Corrado’s of Lisa Corrado Nutrition   favorite recipes. It’s easy to make and has a rich, luxurious taste that belies the fact that it’s almost completely plant-based.

Bean Bourguignon

It makes 4 servings

Ingredients
3 tablespoons olive oil
16 ounces baby portabella mushrooms, thickly sliced
salt & freshly ground pepper
1 large onion, chopped
6 ounces thinly sliced prosciutto, chopped finely
3 large cloves garlic, minced
1 teaspoon dried thyme
2 bay leaves
¼ cup flour
1 cup dry red wine (like cabernet sauvignon or merlot)
2 cups vegetable or chicken broth
2 15-ounce cans of white beans, drained
½ cup chopped fresh parsley leaves

Directions
Heat 2 tablespoons of oil in soup pot over medium-high heat. Add mushrooms and cook for about 6 – 8 minutes, or until liquid evaporates and mushrooms start to brown. Season with salt & pepper, transfer to a bowl and set aside. Turn heat down to medium. Add remaining tablespoon of oil and the onion to the pot. Cook onion, stirring frequently, for 3 minutes, or until translucent.
Add prosciutto, garlic, thyme and bay leaves. Cook for 2 minutes. Sprinkle with flour and give it a stir. Whisk in wine and broth, scraping the bottom of the pot with a wooden spoon. Stir in the beans and mushrooms. Bring to a boil, reduce to a simmer and cook, covered for 20 minutes. Stir in chopped parsley, season with a little freshly ground black pepper and serve.

Recipe Name: Bean Bourguignon Image: https://www.stewartsmarket.com/wp-content/uploads/2016/01/vegetarian-chili-2.jpg Author: Review Date: Recipe Description: Want a warm winter stew for dinner? This is one of Lisa Corrado's of Lisa Corrado Nutrition   favorite recipes. It’s easy to make and has a rich, luxurious taste that belies the fact that it’s almost completely plant-based. Total Time: Yield: 4 servings Ingredients: 3 tablespoons olive oil 16 ounces baby portabella mushrooms, thickly sliced salt & freshly ground pepper 1 large onion, chopped 6 ounces thinly sliced prosciutto, chopped finely 3 large cloves garlic, minced 1 teaspoon dried thyme 2 bay leaves ¼ cup flour 1 cup dry red wine (like cabernet sauvignon or merlot) 2 cups vegetable or chicken broth 2 15-ounce cans of white beans, drained ½ cup chopped fresh parsley leaves Directions: Heat 2 tablespoons of oil in soup pot over medium-high heat. Add mushrooms and cook for about 6 – 8 minutes, or until liquid evaporates and mushrooms start to brown. Season with salt & pepper, transfer to a bowl and set aside. Turn heat down to medium. Add remaining tablespoon of oil and the onion to the pot. Cook onion, stirring frequently, for 3 minutes, or until translucent. Add prosciutto, garlic, thyme and bay leaves. Cook for 2 minutes. Sprinkle with flour and give it a stir. Whisk in wine and broth, scraping the bottom of the pot with a wooden spoon. Stir in the beans and mushrooms. Bring to a boil, reduce to a simmer and cook, covered for 20 minutes. Stir in chopped parsley, season with a little freshly ground black pepper and serve.
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