Bourguignon Beans

Servings: 6

2 cups vegetable broth
2 cups baby carrots, sliced in half
2 cloves garlic, minced
2 cups crimini mushrooms, quartered
14 ounce bag frozen pearl onions, thawed
1 cup red wine
2 15 ounce cans kidney beans, drained and rinsed
2 tablespoons soy sauce
2 tablespoons tomato paste
½ teaspoon thyme
½ teaspoon marjoram
1 bay leaf
½ teaspoon freshly ground black pepper
2 ½ tablespoons cornstarch mixed in ¼ cup cold water

Place ½ cup of the broth in a large pot. Add the carrots and garlic and cook over medium-low heat, stirring occasionally for 5 minutes. Add the mushrooms and cook for another 5 minutes. Add the thawed onions, the remaining broth, the wine, beans and the seasonings (not the cornstarch mixture). Mix well, bring to a boil, reduce heat, cover and cook for an additional 45 minutes, stirring occasionally. Remove cover, add the cornstarch mixture while stirring and continue to cook and stir until thickened. Serve at once.