8 oz fresh pearl onions
1 tbs olive oil
8 oz white mushrooms, quartered
8 oz baby carrots, halved lengthwise
2 cloves garlic, minced
2 tbs tomato paste
2 tsp minced fresh thyme OR 1/2 tsp dried
2 bay leaves
1 1/2 cups vegetable stock
1 cup dry red wine
2 (15.5 ) cans dark red kidney beans, drained and rinsed
salt and freshly ground pepper

blanch the onions in a medium-size saucepan of boiling water, then drain, remove the root ends, and peel them. cut a shallow “x” in the bottom of each onion and place in a 4-6 qt slow cooker.

heat the oil in a large skillet over medium-high heat. add the mushrooms and cook quickly to brown, about 2 minutes. remove with a slotted spoon and set aside.

reheat the same skillet over medium heat. add the carrots, cover, and cook until slightly softened, about 5 minutes. stir in the garlic and cook until fragrant, about 30 seconds. transfer the carrot mixture in the slow cooker. add the tomato paste, thyme, bay leaves, stock, wine, and beans; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

about 20 minutes before serving, stir in the mushrooms.

4 serving