Basque Beans

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2 onions, chopped
6 cloves garlic, chopped
3 stalks celery, sliced 1/4″ wide
2 teaspoons oregano
2 teaspoons fennel seeds
2 cups bouillon
1 cup red wine (optional)
2 cups baby carrots
4 medium potatoes, cut in 1/2″ chunks
1 cup Italian plum tomatoes, broken up
2 tablespoons Dijon style mustard
1 teaspoon liquid smoke flavoring, to taste
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried rosemary (optional)
generous pinch cayenne, to taste
1 15-ounce can white beans or pink beans, undrained
1 cup soy burger, or vegetable burgers broken into small pieces
Freshly ground black pepper, to taste
Chopped parsley for garnish (optional)
Cooked whole grains of your choice

Cook the onions, garlic, celery and spices in 1/2 cup of the bouillon to soften, about 5 minutes. Add the remaining bouillon, wine, carrots, potatoes, tomatoes and remaining seasonings. Bring to a boil, reduce the heat and simmer 15-20 minutes or until the carrots and potatoes are tender. Add the beans and “burger” and cook 5-10 minutes more. Adjust the seasonings, garnish with chopped parsley if desired, and serve over whole grains.

6-8 servings.

Note: You’ll find bottled liquid smoke flavoring either in the spice section or the sauces section of your supermarket (near barbeque sauces, Worchestershire sauce, and so forth.)