Black Bean Bourguignon

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In the dead of winter, sometimes what you really need is a dish that’s warm, filling, and well…French. Black 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, healthy protein, fat, and fiber. The alcohol will evaporate while cooking, but there’ll be just enough wine left in the bottle to share a glass with someone you love.

Ingredients

3 Tbsp olive oil
1/2 large onion, diced
2 sticks of celery, diced
4-5 large carrots, cut in even chunks, coins, or cubes
1 package (10oz) mushrooms, cut into quarters
3 cloves of garlic, diced
2 Tbsp (a bit less than 1/2 a can) of tomato paste
1 tsp dried Thyme
400ml of red wine (a bit over 1/2 a bottle)
3 cups vegetable broth
1-2 bay leaves
1 can (19oz) black beans
2 Tbsp flour (or substitute with gluten-free flour, or other starch powder)
Salt and pepper, to taste
Fresh parsley to decorate

Instructions

View the full recipe at Vega Recipe Center →