*  Exported from  MasterCook  *
                           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
   Amount  Measure       Ingredient -- 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.
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