Beans Bourguignon
From: Brian Dobby - Shropshire, England

• 3oz shallots
• 4oz button mushrooms
• 0.5oz vegan margarine
• 1 pint red wine
• bouquet garni
• 2 cloves garlic
• 1 tbsp tomato purée
• 2 cans mixed beans
• 3tsp vegetarian gravy granules

1. Sweat shallots and mushrooms in margarine
2. Add wine and herbs.
3. Boil for about 25 minutes to reduce
4. Add tomato purée and beans
5. Bring to boil, add gravy granules and simmer until thickened

Serve with wild rice and garlic brea