Ingredients Jump to Instructions ↓

  1. Booze beans and dumplings

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

  3. Booze beans

  4. saute one big chopped onion in red wine until soft

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

  6. saute until liquid begins to evaporate

  7. put in 2 cloves minced garlic

  8. 1 bay leaf

  9. 4-6 peppercorns (or lots of fresh ground pepper)

  10. pinch thyme

  11. salt to taste

  12. 3 cans of your favorite beans (I used pintos), drained and rinsed

  13. maybe 6 cups cooked beans)

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

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

  16. simmer for a long time

  17. let sit overnight

  18. 2nd night bring to a boil, put in

  19. 1-2 cups frozen peas and top with dumplings

  20. Dumplings

  21. 1 cup flour (try 1/2 wheat, 1/2 white)

  22. 1/4 cup egg replacer

  23. 1/4 cup milk

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

  25. 2 tsp baking powder

  26. 1/2 tsp salt

  27. lots of pepper

  28. shake of rosemary

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

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

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

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

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

  34. with dumplings.


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