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 vegan 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
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