How to make it

  • 1. Rinse your beans and look through for any broken or discolored beans to be discarded.
  • 2. Dust the meat with spices, nothing measured out, just a light dusting of each over the meat. Set the meat aside.
  • 2. Prepare a frying pan with the oil and butter and set the stove to medium high heat to warm the pan.
  • 3. Dredge the meat in the flour, when the oil is hot and the butter melted, add the onion, celery and carrot, cook until the onion is just becoming translucent, 3-5 minutes add the meat and quickly brown it.
  • Remove meat and vegetables from the pan, place into soup pot.
  • Use 1/2 the bottle of wine to deglaze the pan stirring up all the yummy bits and pieces left behind and add to the soup pot.
  • 4. In a medium soup pot add the meat, celery, carrot and onion.
  • Add to that all the measured herbs and spices, potatoes, mushrooms, the rest of the wine, the chicken stock, soy sauce and the beans.
  • Bring to a boil, then turn down the heat to simmer for 1 1/2 hours, covered. Stir occasionally.
  • 5. Add garlic and the rice, simmer for another half hour to 40 minutes or until rice is tender and broth has thickened.
  • Remove from heat and let rest for 15 minutes. Transfer to a tourene or serve straight from the pot. Enjoy with a dollop of sour cream and a good crusty roll.

People Who Like This Dish 4
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    " It was excellent "
    dtour ate it and said...
    I've got to stop looking @ your recipes.....I wanna try 'em all.
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