Red Beans Bourginon

The traditional combination of kidney beans, red potatoes, and tomatoes make for a great soup flavored with onion and garlic.

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Ingredients:

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 - 14 oz can kidney beans, rinsed and drained
• 8 small red potatoes, unpeeled and quartered
• 1 cup red wine
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 - 14 oz can diced tomatoes
• 1 cup baby carrots
• 8 oz mushrooms, sliced
• 2 leeks, whites sliced and greens discarded
• fresh basil, for garnish

Method

In an 8 quart stockpot, heat olive oil over medium heat. Saute onions until soft. Using a garlic press, crush garlic cloves directly into pot. Add oregano and saute for 2 minutes. Add beans, potatoes, wine, water, thyme, salt and pepper. Simmer uncovered for 10 minutes. Stir in tomatoes with juice (not drained), along with the baby carrots. Cook for another 20 minutes uncovered. Reduce heat to low. Stir in mushrooms and leeks. Cover and cook for 10 minutes. Serve hot, garnished with fresh basil.

Notes:

Number of servings: 6

Submitted By: kk1000
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