Butter bean bourguignon

Butter bean bourguignon

Tags

Potatoes
Stew

Cook

Ingredients

  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 3 sprigs of sage
  • 30g dried porcini mushrooms
  • 250ml boiling water
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, roughly chopped
  • 60g vegan lardons
  • 5 cloves garlic, finely chopped
  • 200g mushrooms, trimmed
  • 2 tbsp tomato purée
  • 2 cans butter beans, drained
  • 375ml red wine
  • 200ml vegetable stock
  • 2 tbsp cornflour
  • Knob of vegan butter
  • Salt and pepper
  • Parsley, finely chopped
  • Mashed potatoes

Steps

  1. Tie the sprigs of thyme, rosemary and sage together with kitchen string.
  2. Combine the porcini mushrooms and boiling water in a bowl. Set aside to rehydrate.
  3. Heat the oil in a saucepan over medium heat. Add the onion and carrots and cook until softened.
  4. Chuck in the vegan lardons, garlic and whole mushrooms and cook for another 7 minutes.
  5. Drain the porcini mushrooms, reserving the porcini soaking liquid for later.
  6. Squeeze out all the excess water from the porcini, then finely chop them.
  7. Add the porcini and tomato purée to the pan and stir.
  8. Cook for 5 minutes, then add the butter beans and bouquet garni.
  9. Pour in the soaking liquid, taking care to leave out any bits of grit at the bottom.
  10. Pour in the wine and stock.
  11. Add the cornstarch slurry and season with salt and pepper.
  12. Bring to a boil, then reduce the heat. Simmer for 20 minutes, until sauce has thickened.
  13. Discard the bouquet garni from the bourguignon.