Recipe

Slow cooker bean bourgignon

Hearty vegetarian comfort food.

  • 3 hrs 55 mins cooking
  • Serves 4
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A hearty and rich cold weather comfort food made with red wine, herbs, beans and mushrooms.
Accompany with mashed potato, wilted spinach or toasted crusty bread to mop up the juices.

Ingredients

  • 600 grams swiss brown mushrooms, halved if large
  • 3 x 400g canned butter beans, drained, rinsed
  • 8 shallots (200g), halved
  • 4 cloves garlic, crushed
  • 2 dried bay leaves
  • 6 sprigs fresh thyme, plus extra small sprigs to serve
  • 1½ cups (375ml) dry red wine
  • 410 grams canned tomato puree

Method

  • 1
    Place mushrooms, beans, shallots, garlic, bay leaves, thyme, wine and puree in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 4 hours.
  • 2
    Discard bay leaves and thyme; season to taste. Serve bourguignon topped with extra thyme.

Notes

Accompany with mashed potato, wilted spinach or toasted crusty bread to mop up the juices.

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