Served as side dish. Vegetarian dish.

1 large Onion, chopped

1 large Carrot, cut in half rounds

1 large Potato, cubed

3 Tablespoon Tomato paste

1 teaspoon dried Thyme (use at least 1 Tablespoon if fresh)

2 Bay Leaves

1 1/2 cup hearty red Wine (more if using to saute)

4 cups cooked Pinto Beans

2 Cloves of Garlic, pressed

1/2 lb. Mushrooms, sliced

2 plus cups of Water or hearty Veggie broth

Salt and Pepper to taste

Water, veggie broth or wine-saute the onions until translucent. Add potatoes and carrots. Saute (soften) briefly before adding water or broth, tomato paste, thyme and bay leaves. Bring to a boil. Simmer until potato and carrot are cooked, about 20 minutes, adding extra liquid as needed to keep the vegs covered. Toward the end of cooking, add wine, beans, garlic and salt to taste. Bring to a boil again and simmer 5 minutes. Saute mushrooms and in your choice of liq, combine with bean mixture and serve.

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