Booze Beans Dumplings

this is one of those "It tastes better the next day" meals

Booze beans

saute one big chopped onion in red wine until soft

dump 1 cup rough chopped mushrooms in (more if you like)

saute until liquid begins to evaporate

put in 2 cloves minced garlic

1 bay leaf

4-6 peppercorns (or lots of fresh ground pepper)

pinch thyme

salt to taste

3 cans of your favorite beans (I used pintos), drained and rinsed

maybe 6 cups cooked beans)

put in enough wine to make it soupy (for every 3 wine put in 1 water)

(you might want to put in 1 tsp flour mixed in water to get a denser broth)

simmer for a long time

let sit overnight

2nd night bring to a boil, put in

1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)

1/4 cup egg replacer

1/4 cup milk

(or put 1 egg white in cup and fill with milk to 1/2 cup level)

2 tsp baking powder

1/2 tsp salt

lots of pepper

shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let

simmer for 10 mins (don't turn down heat!)

Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and Dumplings are 2 separate recipes)

This was great as a lunch (you could do everything in one night and just

have for lunches). My husband thought it would be better over noodles than

with dumplings.