Beans Bourguignon
Indulge in the hearty and comforting flavors of Beans Bourguignon, a plant-based twist on the classic French stew. This vegetarian recipe swaps traditional beef for protein-packed white beans, simmered in a rich sauce of earthy mushrooms, bold red wine, and aromatic herbs like fresh thyme and bay leaf. Packed with vibrant vegetables—carrots, celery, and baby bella mushrooms—this dish achieves the perfect balance of hearty and wholesome. Thickened with a cornstarch slurry, the sauce becomes luxuriously silky, ideal for serving over mashed potatoes, rice, or paired with crusty bread. Ready in just under an hour, this one-pot meal is a deliciously satisfying option for cozy dinners or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 medium Carrots, sliced into rounds
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 10 ounces Baby bella mushrooms, sliced
- 2 tablespoons Tomato paste
- 1 cup Dry red wine (such as Pinot Noir)
- 2 cups Vegetable broth
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 15 ounces Canned white beans, drained and rinsed
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring frequently, until they release their moisture and begin to brown.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the red wine, scraping the bottom of the pan to deglaze any browned bits. Simmer for 3-5 minutes to allow the alcohol to cook off slightly.
Add the vegetable broth, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
Stir in the drained and rinsed white beans, salt, and black pepper. Simmer uncovered for 15 minutes to allow the flavors to meld.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the skillet and cook for 2-3 minutes until the sauce thickens.
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley. Pairs well with crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 26.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3343 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
