I saw this recipe in a column by Laurel Flinders (Laurel’s
 Kitchen) which formerly ran in the WASHINGTON POST.  I think
 this appeared about 9 years ago in response to a question
 about how to enjoy a red wine which a reader had been given.  
 It has remained one of my favorite dishes through the years.
 From the beginning, we adaped it to remove all added f*t.
 Beans Bourgignon  
 1 large onion, chopped
 1 large carrot, cut in half rounds
 1 large potato, cubed
 3 tbsp tomato paste
 1 tsp dried thyme (use at least 1 tbsp if fresh)
 2 bay leaves
 1 1/2 c hearty red wine (more if using to saute)
   (don't skimp on quality here...I have, and it makes a 
    big difference...don't use anything you wouldn't drink)
 4 cups cooked pinto beans
 2 cloves of garlic, pressed
 1/2 lb. mushrooms, sliced
 2 + cups of water or hearty veggie broth (we flavor with dried
     veggie broth and in the days prior to McD, with bovril or 
     another m**t broth)
 salt and pepper to taste
 Water-, veggie broth- or wine-saute the onions until translucent.
 Add potatoes and carrots.  Saute (soften) briefly before adding
 water or broth, tomato paste, thyme and bay leaves.  
 Bring to a boil.  Simmer until potato and carrot are cooked,
 about 20 minutes, adding extra liquid as needed to keep
 the vegs covered.  Toward the end of cooking, add wine, beans,
 garlic and salt to taste.  Bring to a boil again and simmer 5
 Saute mushrooms and in your choice of liq, combine with bean 
 mixture and serve.  
 Great with crusty wheat bread and a salad.  We also like this
 over brown rice, and I have enjoyed it as a baked potato
 topping..  BTW, it is better the second (and subsequent) day.