Ingredients:
1 large onions, chopped
2 tablespoons butter
1 large carrots, in half rounds
1 large potatoes, cubed
1 cup water
3 tablespoons tomato paste
1 teaspoon thyme
2 bay leaves
1 1/2 cups dry red wine
4 cups cooked pinto beans
2 garlic cloves, minced
1 teaspoon salt
1/2 lb mushrooms, sliced
Directions:
In a 3 quart soup pot, saute the onion in one tb. of butter.
Add carrot and potato, stir in the water, tomato paste, thyme, and bay leaves.
Bring to a boil, reduce heat, and simmer until veretables are cooked, about 20 minutes. Add more water if necessary to keep vegetables covered.
Toward the end of the cooking time, add wine, beans, garlic, and salt. Return to a boil, lower the heat, and simmer, uncovered, 10 minutes more. Remove and discard the bay leaves.
Meanwhile, saute the mushrooms over low heat in the remaining butter. Combine with the beans and serve.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.