Recipe of Soybeans Bourguignonne - Food Recipes

-- MasterCook Extracted --

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

Ingredients - 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. - - - - - - - - - - - - - - - - - -