Contributing chef Pam Anderson puts a healthy twist on a culinary classic for a fast postrun meal
Bean Bourguignon
“This recipe uses familiar beef bourguignon flavorings—red wine, garlic, onion, mushrooms, and thyme,” says Anderson. “But instead of beef, I sub in white beans and a bit of prosciutto.” The result is a leaner, high-protein, high-fiber stew.
3 tablespoons olive oil
1 package (10 ounces) baby portabella mushrooms, quartered, or cut into sixths if large Salt and freshly ground black pepper
1 large onion, chopped
6 ounces thinly sliced prosciutto, minced
3 large cloves garlic, minced
1 teaspoon dried thyme
2 bay leaves
¼ cup flour
1 cup dry red wine, such as cabernet sauvignon, burgundy, or merlot
2 cups vegetable or chicken broth
3 cans (15 ounces each) white beans,…