Recipe: Mushrooms Bourguignon

Mushrooms Bourguignon
rec.food.veg.cooking/Robyn C. Reed (1995)

1/2 lb. black-eyed peas, soaked overnight.
1 big onion, chopped
3-5 cloves garlic, mashed and chopped
Olive oil (a few Tbsp.)
1/2 lb. carrots, cut into big chunks
1 cup vegetable stock
1 cup cooking wine (or thinned tomato sauce works)
1 Tbsp. tomato paste
2 bay leaves
3/4 lb. mushrooms, button or chunked big ones
black pepper

Boil peas in water 10 minutes. Saute onion and garlic in olive oil in a big pot until browned. Then, add carrots and saute 5 minutes more. Add beans, liquids, spices, etc. (everything but mushrooms) and simmer for 20 minutes. Add mushrooms and cook another 30 minutes (cover pot when simmering). At the end of this time, the stew can be thickened with cornstarch or eaten with good bread as it is.