Bean Bourguignon
by: Three Many Cooks
Serves: 6
3 tablespoons olive oil 1 package (10 ounces) baby bella mushrooms, quartered if medium, cut into sixths if large Salt and freshly ground pepper 1 medium-large onions, chopped 6 ounces thinly sliced prosciutto, minced 3 large garlic cloves, minced 1 teaspoons dried thyme leaves 2 to 3 bay leaves ¼ cup flour 1 cup dry red wine, such as Cabernet Sauvignon, burgundy or merlot 2 cups vegetable or chicken broth 3 cans white beans, drained ½ cup chopped fresh parsley Heat 2 tablespoons of oil in a large soup kettle over medium-high heat. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, seasoning with salt and pepper towards the end of cooking, 6 to 8 minutes. Transfer to a medium bowl and set aside. Add remaining 1 tablespoons oil and onions; saute until translucent, 4 to 5 minutes, adding prosciutto, garlic, thyme, and bay leaves about halfway through. Stir in flour and then whisk in wine, broth, mushrooms, and beans; bring to a boil then reduce heat to low; cover and simmer to develop flavors, about 20 minutes. Stir in parsley and serve. Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/bean-bourguignon/
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