Bean Bourguignon

Bean Bourguignon

2 cans (15 oz. each) great northern beans, drained and rinsed
8 ox. Mushrooms, quartered
1 onion, chopped
1 large or 2 medium potatoes, unpeeled, cut into ½-inch chunks
2 carrots, sliced into ½ inch rounds
2 celery ribs, sliced ½ inch thick
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1 bay leaf
1 1/2 cup dry red wine
6 oz. can tomato paste
1/2 cup water
Place beans, mushrooms, onions, potatoes, carrots and celery in a 4-quart
crock pot. Sprinkle with garlic, thyme, salt and pepper; add bay leaf. Stir to coat vegetables.

Pour wine over mixture in crock pot. In a small bowl, mix tomato paste and water; pour into crock pot and stir.

Cover and cook on low 8-10 hours or high 4-5 hours, or until vegetables are tender. Remove bay leaf and serve.
Source: Aunt Jill and Uncle Marc