Booze beans and dumplings
 
 this is one of those “It tastes better the next day” meals
 
 Booze beans
 
 saute one big chopped onion in red wine until soft
 dump 1 cup rough chopped mushrooms in (more if you like)
 saute until liquid begins to evaporate
 put in
  2 cloves minced garlic
  1 bay leaf
  4-6 peppercorns (or lots of fresh ground pepper)
  pinch thyme
  salt to taste
 put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
    maybe 6 cups cooked beans)
 put in enough wine to make it soupy (for every 3 wine put in 1 water)
   (you might want to put in 1 tsp flour mixed in water to get a denser broth)
 simmer for a long time
 let sit overnight
 
 2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings
 
 Dumplings
 
 1 cup flour (try 1/2 wheat, 1/2 white)
 1/4 cup egg replacer 1/4 cup milk
   (or put 1 egg white in cup and fill with milk to 1/2 cup level)
 2 tsp baking powder
 1/2 tsp salt
 lots of pepper
 shake of rosemary
 
 mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
 simmer for 10 mins (don't turn down heat!)
 
 Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and
 Dumplings are 2 separate recipes)
 
 This was great as a lunch (you could do everything in one night and just
 have for lunches). My husband thought it would be better over noodles than
 with dumplings.