Beans Bourguignon

Ingredients

1/4-1/2 cup olive oil and/or wine	2 onions, chopped
2 carrots, sliced in half rounds	1-2 potato, chopped
2 cup water	6 oz tomato paste
1 t thyme	2 bay leaves
1 1/2 cups red wine	4 cups pinto beans, cooked
2-4 cloves garlic, pressed	1 t salt

1/2 lb mushrooms, sliced

Directions

Sauté onions in oil/wine. Add carrot and potato. Stir in water, tomato paste, thyme and bay leaves. Bring to boil, reduce heat and simmer until potato and carrot are cooked, about 20 minutes. Add more water if necessary to keep vegetables covered. Add wine, beans, garlic and salt. Return to boil, lower heat, simmer uncovered about 10 minutes more. Meanwhile, sauté mushrooms in additional oil/wine. Combine with beans. Serve.

Notes

From Vegetarian Times, January 1996, p 26.