Bean bourguignon
SERVES 4
INGREDIENTS
600g Swiss brown mushrooms, halved, if large3 x 400g cans butter beans, drained, rinsed8 shallots, halved4 cloves garlic, crushed2 dried bay leaves6 sprigs fresh thyme1½ cups dry red wine410g can tomato puree2 tsp fresh thyme leaves, extra
1 Place mushrooms, beans, shallots, garlic, bay leaves, thyme sprigs, wine and puree in a 5-litre (20-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.
SERVING SUGGESTION Mashed potato, wilted spinach or toasted crusty bread to mop up the juices.…