|Bourguignon in a ghostly hue|
Despite the evidence to the contrary (see above) this was a really interesting and new-tasting meal to veganise.
One day I will stop complaining about my photographic skills and build a Light-box like Theresa told me to.
I will also stop describing things as ‘different and new-tasting’. This second one is harder to resolve, however, as when you cook so much finding new dishes is a challenge and really pleasing when they come together.
This one was inspired by the approach of autumn and hence stews back on the menu and more things to do with our alcohol-free red wine. It’s also an excuse to use the slow-cooker again. I still exhort you to get one of these if you haven’t by now. They render the flavours so much more intensely by slowly simmering and you get to come back from a morning out to lunch.
Naturally, being French, this stew has little but beef and red-wine in the original recipe. I actually think I’ve made it more interesting with the addition of the different beans. Not sure the French would agree..
We had this stew with fresh sourdough rolls I made and a couple of vegetable dishes inspired by what we found at Borough Market. A while back we gave up going as it was just so busy you could hardly get around to have a look at the stalls. Then we came up wit a plan; go really early (between 9-10.30am) Saturday morning and it’s pretty quiet. After that and your finished. Loads of tourists taking pictures of baskets of figs.
Chegworth Valley has become our go-to for veg at Borough. It’s right at the entrance too, so even if it’s busy you can still nip-in there. A really well-priced stall for organic veg with a great variety. It’s local, just down the road in Kent, and the fruit and veg is very fresh.
Beans Bourguignon (serves 6)
3/4 cup kidney beans
3/4 cup pinto/borlotti beans
1 cup TVP chunks
2 tbs olive oil
2 sticks celery (cut into fine dice)
1 carrot (cut into fine dice)
1 bay leaf
2 tbs tomato puree
2 cups stock or water
1 cup red wine
3 tbs soya sauce
1 tsp thyme, parsley, rosemary
Salt and pepper to taste
- Soak the beans overnight or for at least 4-6 hrs. Rinse and drain. Place together in a heavy bottomed pan with water to cover by 2″ and bring to the boil. Reduce and simmer, partially covered, for 1-1/2 hrs, or until soft.
- Meanwhile, sauté the celery and carrot in the olive oil with the bay leaf for about 5 minutes to soften. Add the tomato puree and stir for another minute to cook.
- If using a slow-cooker empty the content soy your pan into the cooker with the rest of your ingredients and cook on low for about 8 hours. If not, pleca eth rest of the ingredients in the pan with your sautéed-veg and simmer, partially covered, over a low heat for another hour.