How To make Beans Bourguignonne
1 lg Onion, chopped
2 tb Margarine or butter
1 lg Carrot, sliced in 1/2 rounds
1 lg Potato, cubed
1 c Water
3 tb Tomato paste
1 t Thyme, dry
2 Bay leaves
1 1/2 c Dry red wine
4 c Cooked pinto beans
2 cl Garlic, pressed
1 t Salt
1/2 lb Mushrooms, sliced
In a 3 quart soup pot, saute onion in 1 tbs of butter. Add carrot and potato; stir in water, tomato paste, thyme and bay leaves. Bring to a boil; reduce heat and simmer until potato and carrot are cooked, about 20 minutes. Add more water if necessary to keep
vegetables covered. Toward the end of the cooking time, add wine, beans, garlic and salt. Return to the boil; lower heat and simmer uncovered, 10 minutes more. Remove bay leaves and discard. Meanwhile, saute mushrooms over low heat in the remaining tbs of butter. Combine with the beans mixture and serve. Perfect with a wedge of crusty bread. Source: The Vegetarian Times Magazine Jan 96
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Tempeh Bourguignon Recipe
This vegan tempeh bourguignon recipe is not the same sauce you'll find in Julia Child's Mastering the Art of French Cooking. Luckily, bourguignon does not necessarily have to be as complicated as all that, and really just refers to a sauce based on the wine made in the Burgandy region of France.
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INGREDIENTS
1 cup brown rice dry
1 cup mushrooms sliced
1 tsp coconut oil
1 cup onion diced
1 clove fresh garlic
200 gram tempeh
1 Tbsp whole grain flour (use sorghum for gluten-free)
1/2 cup red wine
1/2 cup water
1 tsp dried thyme or dried
1 Tbsp fresh parsley finely chopped
pinch sea salt
pinch black pepper to taste
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Beans Bourguignon, Chef Katherine Polenz '73
For Beans Bourguignon, the beans are cooked slowly in red wine, much like the rich Beef Bourguignon originally from France. This recipe is from Chef Polenz's new book, Vegetarian Cooking at Home with The Culinary Institute of America (Wiley, 2012).
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Nonna's Italian Green Beans Recipe - Laura Vitale - Laura in the Kitchen Episode 791
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This Was The Recipe That Got Me To Love French Food Forever
Beef Bourguignon is one of those recipes that will leave you feeling all warm and fuzzy inside in the best way possible.
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Tomato Beef Stock:
5 beef short ribs lightly oiled
2 tsp rosemary salt (see recipe below)
4 tbsp tomato paste
8 cups water
Beef Bourguignon Recipe:
4-5 pounds of short rib (you can sub with chuck roast) cut into 2x2 inch cubes
3 tsp rosemary salt
2 tsp fresh ground black pepper
1 pack of bacon cut into 1-inch cubes
1/2 bottle burgundy or Oregon pinot noir wine (cabernet or merlot will also work)
2 peeled carrots cut into large pieces
1 sweet onion peeled and halved
6-7 cups beef stock (save 1 1/2 cups for vegetable garnish)
1 bouquet garni
1/4 cup beef fat with 3 tbsp flour for the roux (I used 2 1/2 tbsp)
Italian parsley leaves to garnish
Vegetable Garnish:
10 button mushroom stems removed and quartered
20 pearl onions peeled
2 carrots cut into a triangle shape
1 1/2 cups beef stock
2 tbsp unsalted butter
Salt to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe :
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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