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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Fab veggie version of the classic beef bourguinon, using mushrooms and beans to replace the beef. Great served with mashed potatoes and seasonal veg. Ingredients:
6 ounces dried black-eyed peas, soaked overnight and drained |
2 tablespoons oil |
8 ounces baby onions |
8 ounces carrots, cut into large chunks |
1 1/4 cups red wine |
2/3 cup vegetable broth |
2 tablespoons tomato paste |
2 bay leaves |
2 tablespoons parsley, chopped |
8 ounces button mushrooms |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Boil the beans rapidly for 10 mins, then drain. Heat the oil and cook the onions quickly until brown.
2. Add the carrots, then cook for 3 minutes Stir in the beans with the wine, broth, tomato paste and herbs.
3. Bring to the boil, cover and simmer gently for 50 mins, adding the mushrooms after 30 minutes
4. Blend the cornstarch with the water, then stir into the mixture. Boil for 1 min, then season.
5. Serve.
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