This is a vegan version of Beef bourguignon - quite rich and meaty, good for a cold night. You can freeze it in portions too.

"HARICOT ROUGE BOURGUINON"

1/2lb Red Kidney Beans
1 Bay Leaf

Soak beans overnight.
Place drained beans in pan with bay & cover with water.
Boil hard 10mins, then simmer til beans are nice and soft (about an hour). Leave to one side.

4 tbsp Olive Oil
1/2lb Shallots or Baby Onions - peeled
A few Cloves of Garlic - crushed
4 Medium Carrots - peeled & cut into 1" chunks
1/2lb Mushrooms - quartered

Saute vegetables in a pan for 5-10 minutes.
Then tip into a casserole dish.
Preheat oven to 190'C/Gas 5.

3/4 pint red wine
1 Veggie Stock Cube
1 tsp Marmite or vegemite
1 tsp dried Thyme

Pour wine into saute pan then add herbs & stock cube & bring to boil very briefly.
Add wine to casserole dish, plus cooked kidney beans & stir.
Season casserole 'gravy' with salt & pepper to taste.

Place lid on casserole, then place in oven for 3/4 of an hour.
Serve with buttered mash & greens.