Bean Bourguignon
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
  1. 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.
  2. 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