Booze Beans and Dumplings

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Title: Booze Beans and Dumplings
Yield: 8 Servings
Categories: Vegetables


1 Big chopped onion
Red wine
1 c Rough chopped mushrooms
-(more if you like)
2 Cloves minced garlic
1 Bay leaf
4 -(up to)
6 Peppercorns (or lots of
-fresh ground pepper)
1 pn Thyme
Salt to taste
3 cn Your favorite beans (I used
-pintos); drained and rinsed
-(6 cups cooked beans)
1 -(up to)
2 c Frozen peas

1 c Flour (try 1/2 wheat; 1/2
1/4 c Egg replacer
1/4 c Milk
(or put 1 egg white in cup
-and fill with milk to 1/2
-cup level)
2 ts Baking powder
1/2 ts Salt
Lots of pepper
1 Shake of rosemary

Hi, this is one of those "It tastes better the next day" meals

Saute one big chopped onion in red wine until soft. Dump 1 cup rough
chopped mushrooms in (more if you like). Saute until liquid begins to
evaporate. Put in garlic, bay leaf, peppercorns, thyme, and salt to taste.
Put in beans. Put in enough wine to make it soupy (for every 3 wine put in
1 water). (You might want to put in 1 tsp flour mixed in water to get a
denser broth). Simmer for a long time. Let sit overnight.

On 2nd night bring to a boil, put in 1-2 cups frozen peas and top with

Dumplings: Mix all ingredients thoroughly. Drop by spoonsful on to low
boiling pot. Cover and let simmer for 10 mins (don't turn down heat!).

Both recipes adapted from the Joy of Cooking.




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