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2 tablespoons butter

1 pound cremini mushrooms, cut into ½-inch pieces

6 large shallots, halved lengthwise

2 carrots, cut into ½-inch coins

3 garlic cloves, minced

2 teaspoons minced fresh rosemary

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon flour

1 ½ to 1 ¾ cups dark red wine, preferably Zinfandel or Cabernet Sauvignon

1 tablespoon tomato paste

3 ½ cups cooked or canned no-salt-added red kidney beans (from two 15-ounce cans), drained and rinsed

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1. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they soften and exude their liquid and all but about ½ cup of their liquid evaporates, about 10 minutes.

   Transfer the mushrooms and their juices to a small bowl.

2. Add the remaining 1 tablespoon butter to the pan. Stir in the shallots and carrots. Cook until the carrots begin to soften and the shallots start to brown, 4 to 5 minutes. Stir in the garlic, rosemary, salt, and pepper. Cook until fragrant, about 1

   minute, then sprinkle in the flour and stir to coat.

3. Pour in 1 ½ cups of the wine, add the tomato paste, and stir to incorporate. Cook until thick, 2 to 3 minutes.

4. Stir in the beans and the cooked mushrooms and their juices and cook until warmed through, about 2 minutes. If the sauce has thickened too much, stir in up to another ¼ cup of the wine to keep it loose. Taste and add more salt and/or

pepper if needed.

Serve warm.