Ayocote Bean Bourguignon
Dive into the savory delight of our Ayocote Bean and Mushroom Bourguignon, a delectable twist on the classic French dish that transcends dietary preferences. Perfect for cozy winter evenings or upscale holiday gatherings, this dish boasts layers of umami and a rich red wine reduction that rival even the heartiest meat-based counterparts. The Ayocote Morado Beans are a rare variety from Mexico with a meaty texture and a delectable bean broth that adds to the dish. Whether you're seeking a comforting dinner or an impressive centerpiece for festive occasions, this bourguignon promises a symphony of flavors that will leave an indelible mark on your culinary repertoire.Â
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
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AYOCOTE BEAN BOURGUIGNON
Lisa Riznikove
Dive into the savory delight of our Ayocote Bean and Mushroom Bourguignon, a delectable twist on the classic French dish that transcends dietary preferences. Perfect for cozy winter evenings or upscale holiday gatherings, this dish boasts layers of umami and a rich red wine reduction that rival even the heartiest meat-based counterparts. The Ayocote Morado beans contribute a meaty texture and delectable bean broth, ensuring a satisfying experience for every palate. Whether you're seeking a comforting dinner or an impressive centerpiece for festive occasions, this bourguignon promises a symphony of flavors that will leave an indelible mark on your culinary repertoire.
Ingredients
1 cup dry Ayocote Morado Beans
- 1 4 inch strip of Kombu
- 1/2 onion (skin on)
- 1 head of garlic cut in half
1 Caribbean bay leaf
- 4½ cups vegan umami broth (or veggie broth) - divided
- salt
- 6Â tablespoons butter or extra-virgin olive oil, plus more as needed
- 1-2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into slices (about 6 cups)
- 2 cups peeled pearl onions, larger ones cut in half
- Kosher salt and freshly ground black pepper
- 1Â large leek or 2 small leeks, white and light green parts, diced
- 2Â carrots, peeled and cut into 1 inch pieces
- 4Â garlic clove minced
- 2Â tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2½ cups dry red wine
- 1 tablespoon vegan worchestershire sauce
- 3Â large fresh thyme branches
- Chopped flat-leaf parsley, for serving
Directions
Soak the Ayocote beans. You can do a quick soak by pouring boiling water over them and letting them soak for 1 hour or soak them overnight up to 24 hours. These beans will more than double in size so although I don't usually soak beans, I do recommend it for Ayocote beans because they are so large and meaty.
Cook the beans in a pressure cooker or on the stove with 1 cup umami broth, 2 teaspoons salt, a 4 cranks of fresh ground pepper, kombu, 1/2 onion, 2 cloves of garlic,1 Caribbean bay leaf and enough water to cover the beans by 3 inches. Ayocotes plump up and need a lot of liquid. I highly recommend using a pressure cooker or soaking the beans first because they take such a long time to cook. 35 minutes in the pressure cooker after at least a 6 hour soak, 1-2 hours on the stove.
- While the beans are cooking start on the bourguinon. Heat 2 tablespoons of butter, or olive oil in the bottom of a dutch oven on medium heat. Working in batches, cook the mushrooms (moving them as little as possible) until they are deeply browned on both sides. Add butter to the pan between each batch. Set them aside, seasoning with salt and pepper as you go.
Add the leeks and carrot to the pot, add more butter or oil and a sprinkle of salt. Saute until the leeks are soft. Add the minced garlic and saute 1-2 minutes. Add the red wine and scrape up the bits of burned on mushroom and onions.
Add the broth, worchestershire and sprigs of thyme to the pot. Return the mushrooms and onions to the pot.
- Bring back to a simmer and partially cover, cooking until the carrots are soft and the liquid has reduced to a thick sauce (approximately 40 minutes).
- Strain the beans and combine with the bourguignon.
Sprinkle with parsley and serve with mashed potatoes or egg noodles.