Veggie Bean Bourguignon

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 6 ounces dried black-eyed peas, soaked overnight and drained
• 2 tablespoons oil
• 8 ounces baby onions
• 8 ounces carrots, cut into large chunks
• 1 1/4 cups red wine
• 2/3 cup vegetable broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 tablespoons parsley, chopped
• 8 ounces button mushrooms
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

• 1 boil the beans rapidly for 10 mins, then drain. heat the oil and cook the onions quickly until brown.
• 2 add the carrots, then cook for 3 minutes stir in the beans with the wine, broth, tomato paste and herbs.
• 3 bring to the boil, cover and simmer gently for 50 mins, adding the mushrooms after 30 minutes
• 4 blend the cornstarch with the water, then stir into the mixture. boil for 1 min, then season.
• 5 serve.