A rich, plant-powered twist on the classic French dish. This Mushroom Bean Bourguignon combines hearty mushrooms, tender beans, and aromatic herbs for a deeply comforting, elegant meal that supports longevity and brings warmth to the table.
¼ cup extra virgin olive oil, divided
1 ½ pounds cremini mushrooms, sliced
1 medium yellow onion, cut into ¾” chunks
1 leek, white and light green parts only, cleaned and thinly sliced into half-moons
2 large carrots, peeled and cut on a diagonal into ½” chunks
2 tsp salt
Freshly ground black pepper, to taste
3 cloves garlic, minced
¼ tsp dried thyme
1 Tbsp unbleached all-purpose flour
1 cup dry red wine
1 ½ cups vegetable stock
1 Tbsp tomato paste
1 Tbsp tamari
¼ tsp liquid smoke
1 bay leaf
1 (15.5 oz) can dark red kidney beans, drained and rinsed
Polenta, mashed potatoes or crusty bread, for serving
Chopped flat leaf parsley, for serving (optional)
In a large Dutch oven or heavy bottomed pot, heat 2 Tbsp extra virgin olive oil over medium high heat. Add mushrooms and cook, stirring only every few minutes, for 10-11 minutes, or until tender and lightly golden. Remove mushrooms from pot and set aside.
Add remaining 2 Tbsp olive oil to pot and reduce heat to medium. Add onion, leek, carrots, salt and black pepper. Saute vegetables for 8-10 minutes, or until leeks and onions are translucent and carrots are beginning to soften. Add garlic and thyme and saute for 1 minute. Stir in flour and cook for 30 seconds, then add red wine, vegetable broth, tomato paste, tamari, liquid smoke and bay leaf, scraping up the brown bits at the bottom of the pot.
Add kidney beans and reserved cooked mushrooms back to the pot and bring to a simmer. Cover pot and simmer on low heat until carrots are tender and sauce has thickened, about 30-35 minutes. Add more salt and pepper to taste, if needed. Serve hot, garnished with fresh parsley (if using), atop mashed potatoes, polenta, or with crusty bread.
