1 onion, chopped
10 mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon ground thyme (optional)
1 cup vegetable stock
2 tablespoons dry red wine
2 teaspoons Worcestershire sauce
2 cups cooked Romano (or red kidney) beans
1/2 cup light sour cream
1 teaspoon red wine vinegar
2 teaspoons cornstarch
Black pepper to taste
3 cups cooked egg noodles
2 green onions, sliced thinly, optional
In a large frying pan, over medium heat, cook onion in the oil until soft then add the mushrooms and continuing cooking until soft. Sprinkle with paprika and thyme, stir well.
Add stock, wine, and Worcestershire sauce, stir until well blended. With a fork or potato masher, crush about 1/3 of the beans; add to the skillet along with the rest of the beans and bring to boil. Reduce heat and simmer uncovered for 10 minutes, or until liquid is slightly reduced.
In a small bowl, combine sour cream, vinegar and cornstarch, stirring till smooth. Stir into bean mixture, reduce heat, and cook, stirring for two minutes or until thickened. Season to taste with pepper. Serve over cooked noodles.
Makes 4 servings.
Variation:
In a small casserole dish, spray the bottom with vegetable spray. Add layers of sauce and noodles, or mix noodles into sauce and place mixture in the casserole dish. Bake uncovered at 350 degrees for 20 to 30 minutes until hot and bubbly. Garnish with sliced green onions if desired.