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Soybeans Bourguignonne
Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 108
Serving Size : 6 Preparation Time :0:00
Categories : Soyfoods Beans And Legumes
Main Dishes, Vegetarian Potatoes
Vegetables Mitchell: Complete Soy
Cookbk
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
3/4 cup coarsely chopped onion
1 teaspoon minced garlic
1 1/4 cups water -- or more as needed
6 ounces canned tomato paste
1 large russet baking potato
peeled and cut into 1-inch cubes
1 large carrot -- halved lengthwise
and cut into 1/4-inch-thick slices
1 tablespoon minced fresh thyme
(or 1 teaspoon dried)
2 bay leaves
1 1/4 cups dry red wine
1 1/2 cups cooked soybeans
(one 15-ounce can -- drained and rinsed)
3 cups sliced mushrooms
1/4 teaspoon freshly ground black pepper -- or to taste
1 dash salt -- or to taste
Makes 6 servings
Bourguignonne means "as prepared in Burgundy." Burgundy in eastern France,
is noted for its superb wines, which are robust and full-bodied. When
preparing this dish, which I've adapted from the original that calls for
beef, use a good-quality dry red table wine, not "cooking wine." If
possible, prepare it an hour or so before serving; standing improves the
flavor. This is meant to be served as a hearty stew, but sometimes, for
variety, I serve it in a nontraditional manner over pasta.
Heat 1 tablespoon of the oil in a large nonstick saute pan over medium-high
heat. Add the onion and garlic; cook, stirring occasionally, until tender
but not browned, about 4 minutes.
Meanwhile, stir together 1 1/4 cups water and half of tomato paste in a
small bowl; add to the saute pan. Stir in the potato, carrot, dried thyme
(if using), and bay leaves. When the liquid comes to a boil, reduce the
heat to medium; cover and cook until the potato and carrot begin to turn
tender but are not thoroughly cooked, about 20 minutes. (Check
occasionally; if the water is cooking away. add more, 1/4 cup at a time.)
Stir in the wine, remaining tomato paste, soybeans, and fresh thyme (if
using); increase the heat to high. When the liquid returns to a boil,
reduce the heat to medium. Cook, uncovered, until the potato and carrot
are tender and the sauce is reduced by about one-half and thickened, about
10 minutes (see Tip).
Meanwhile, heat the remaining 2 tablespoons of oil in a, medium nonstick
skillet over medium heat. Add the mushrooms; cook, stirring occasionally,
until they are tender but nor browned, about 4 minutes. Remove from the heat.
Remove the bay leaf from the satins pan; stir in the mushrooms, pepper, and
salt. Adjust the seasonings to taste.
ADVANCE PREPARATION: Covered and refrigerated. this dish will keep for up
to 2 days; it is delicious reheated.
Stocks and sauces are 'reduced" by boiling rapidly, uncovered, until rile
volume is reduced by evaporation. This thickens the consistency ~
intensifies the flavors.
Per serving: Cal 224, Pro 10.4g, Carb 20.3g,. Fat 11.2g, Chol 0mg, Sod 103mg.
Converted by MC_Buster.
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