Editor’s Note: We accept been allurement readers what they are cooking, and why, while shut up at home. This week, clairvoyant Windham citizen Elizabeth Oatley wrote to acquaint us about her adventures with a new cookbook by Washington Post Food and Dining Editor Joe Yonan. 

“A few years ago I started bistro beneath meat, and aftermost winter I absitively I bare some new bean recipes. In the Feb. 14, 2020 affair of the New York Times, Sam Sifton wrote a cavalcade that fabricated casual acknowledgment of Joe Yonan’s new cookbook, ‘Cool Beans.’ I bound put in my interlibrary accommodation appeal and I best it up March 14th. I absolutely still accept it because that Monday the library shut bottomward — no borrows, no returns, no fines. I’ve been able to absolutely get into it.

“I envisioned accomplishing affectionate of a “Julie & Julia” affair and affable my way through the book. I bound accomplished that I couldn’t do that and still convenance the “social isolation” which, as a senior, I took actual seriously. My abutting plan was to alpha with those recipes for which I had capacity or acceptable substitutes on hand.

“In ‘Cool Beans’ Joe Yonan acerb recommended beans awash by Baer’s Best, which are developed in South Berwick, Maine. The actuality that they’re bounded fabricated them alike added ambrosial to me. I contacted Baer’s and ordered several varieties to accumulate me abounding for my advance through “Cool Beans.” However, I fabricated this bean bourguignon with State of Maine Beans because that was what I had on hand.

“I served the basin aboriginal over white rice. The abutting day I served it over mashed potatoes. Both were great.”

KIDNEY BEAN AND MUSHROOM BOURGUIGNON

From “Cool Beans” by Joe Yonan. I fabricated a few adjustments so I could use what I had about and abstain the grocery store, application 1 baby onion, chopped, in abode of the shallots; 1 teaspoon broiled rosemary in abode of the fresh; and Jacob’s Cattle instead of branch beans. Also, I had aloof 1 cup of wine, so I abounding it out with stock.

Serves 6

2 tablespoons vegan adulate or dairy butter1 batter cremini mushrooms cut into ½” pieces6 ample shallots, bisected lengthwise2 carrots, cut into ½” coins3 garlic cloves, minced2 teaspoons minced beginning rosemary½ teaspoon adequate salt, additional added to taste¼ teaspoon afresh arena atramentous pepper, additional added to taste1 tablespoon flour1½ to 1¾ cups aphotic red wine, finer Zinfandel or Cabernet Sauvignon1 tablespoon amazon paste3½ cups adapted or canned no-salt-added red branch beans (from two 15-ounce cans), drained and rinsed (Jacobs Cattle)

Heat 1 tablespoon of the adulate in a ample bucket over medium-high heat. Add the mushrooms and cook, active occasionally, until they abate and bleed their aqueous and all but about ½ cup of the aqueous evaporates, about 10 minutes. Transfer the mushrooms and their juices to a baby bowl.

Add the actual 1 tablespoon adulate to the pan. Activity in the shallots and carrots. Baker until the carrots activate to abate and the shallots alpha to brown, 4 to 5 minutes. Activity in the garlic, rosemary, salt, and pepper. Baker until fragrant, about 1 minute, again baptize in the abrade and activity to coat.

Pour in 1½ cups of the wine, add the amazon paste, and activity to incorporate. Baker until thick, 2 to 3 minutes.

Stir in the beans and the adapted mushrooms and their juices and baker until broiled through, about 2 minutes. If the booze has thickened too much, activity in up to addition ¼ cup of the wine to loosen. Taste and add added alkali and/or pepper if needed.

Serve warm.

Recipes Dinner Winter – Recipes Dinner Winter
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