|Nutritional yeast||3 Tablespoon|
|White dried beans||3⁄4 Pound, soaked overnight|
|Stock||6 Cup (96 tbs)|
|Carrots||2 , sliced|
|Celery stalks||2 , sliced|
|Sea salt||1 Tablespoon|
|Burgundy||1⁄2 Cup (8 tbs)|
Saute sliced onion in butter for 5 minutes, or until soft.
Add nutritional yeast, beans, stock, vegetables, and seasonings.
Bring to a boil, then cover and simmer for two hours or until beans are very tender.
Drain beans and vegetables, reserving the liquid, and mash all ingredients.
Stir in the retained liquid and return to pan.
Add wine, heating for two minutes.
Remove from heat and serve hot.