Pinto Beans with Vegetables and vegan red wine

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Recipe submitted by rosena@gmx.net

Pinto Beans with Vegetables and vegan red wine

Ingredients (use vegan versions):

1 large onion
1 teaspoon salt
1/4 cup water
1/2 lb white button mushrooms, sliced
1 large carrot, sliced in half rounds
1 large potato, cubed
1 cup water
3 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups dry red wine
4 cups cooked pinto beans
2 cloves garlic, minced

Directions:

In a large pot, cook the onion, stirring in 1/4 cup water. Stir in the carrot, potato, 1 cup water, tomato paste, thyme, and bay leaves. Bring to a boil and simmer briskly untill the potato and carrot are cooked, about 20 minutes. (Add extra water if necessary to keep the vegetables covered.) Near the end of the cooking time, add the vegan wine, beans, onion, garlic and salt. Return to a boil, lower the heat and simmer uncovered, 10 minutes more. Remove the bay leaves.

Meanwhile, spray a small skillet with nonstick cooking spray, and cook the mushrooms, stirring over low heat. Combine with the beans and serve.

Serves: 4

This is really delicious! Has a great smell to it aswell.

Archived comment by: heather

Thanks for sharing this recipe. I had been trying to find it in my collection, but was unsuccessful. What I remember this dish as beans bourgenon.(bad french spelling...) I recommend using a burgundy vegan wine. -kara@napc.com P.S. I also like a sourdough bagette to round out the meal.

Archived comment by: kara

Sounds great, but can I use something other than vegan wine? I don't like to cook with any types of alcohol.

Archived comment by: alexandra

For what its worth - the alcohol exits when heat is applied meaning that the end product is... alcohol free!!!

Archived comment by: bruce

I made this recipe for my family. It had too much of a vegan wine taste for the kids. The next time that I make this I'll use half the amount of vegan wine

Archived comment by: joe

Adding other veggies is an option, say lightly steamed broccoli at the end w/ the shrooms.

Archived comment by: thad

Directions are a bit confusing. No where does it say when to add mushrooms and it says to add onions twice. Also, potatoes need more than 30 minutes to cook. After adjusting timing, meal was ok.

Archived comment by: dag0000


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GenesisDiet

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Re: Pinto Beans with Vegetables and vegan red wine

« Reply #1 on: September 27, 2006, 02:26:07 PM »

sounds good but please can I have a suggestion for a substitute for red wine? I am underage.


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Duckalucky

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Re: Pinto Beans with Vegetables and vegan red wine

« Reply #2 on: September 27, 2006, 03:43:42 PM »

Great question! Since one of my family has a bad liver and can't tolerate alcohol, it can be an issue.

I've added alcohol-free wines to recipes before and had them come out fine. Since the wine is primarily there for flavor, you want to make sure whatever you use has a pleasant flavor and isn't too sweet. I've used cranberry juice before, too, and I generally splash in a dash of mellow vinegar to cut the sweetness. If you have the luck to have unsweetened cranberry juice, you can use it as-is!

"Dry" wine will be pretty far from sweet, so you will definitely want a little water and/or vinegar to cut the sweetness of a juice.

Here are some other red wine substitutes suitable for recipes:

1/2 cup of grape juice with 2 teaspoons of red wine vinegar.
1/2 cup water and 2 teaspoons of balsamic vinegar.
Beef-flavored or chicken-flavored broth with a little red wine vinegar for tartness (but careful, it can be salty!)

The Internet is full of creative solutions for substitutions-- I tried "substitutes for wine" as my search parameters and found loads of them. Best of luck!


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GenesisDiet

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Re: Pinto Beans with Vegetables and vegan red wine

« Reply #3 on: October 10, 2006, 06:59:36 PM »

Quote from: Duckalucky on September 27, 2006, 03:43:42 PM

Thank you!! Grin


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