Butter Bean Vegan Coq Au Vin

0 Heat the olive oil and vegan butter on medium high in a large pot. 
1 Pour the garlic and mushrooms into the pot once the butter has melted.
2 Sauté, reducing heat as needed until the mushrooms have released their liquids and are beginning to brown. This will take about 10-12 minutes. Season with a pinch of salt and pepper.
3 Add the pearl onions to the pot now. Stir and sauté for 3-5 more minutes.
4 Now add the tomato paste and another pinch of salt and pepper. Stir to combine.
5 Then sprinkle the flour into the pot and stir to coat all the veggies in the flour. It will look like a thick paste has formed. 
6 Pour the broth and red wine into the pot. Stir to combine everything, making sure there are no lumps of flour.
8 Add the bay leaf and thyme and a pinch of salt and pepper.
7 Bring to a simmer, reduce heat to low. Cover and let simmer for 15-20 minutes. 
9 Remove the cover. Pour the butter beans into the pot. Stir. Cover and simmer for about 15 more minutes. 
10 Taste and adjust seasonings. You will most likely need more salt and pepper. 
11 Remove the bay leaf and thyme sprigs from the pot. 
12 Serve over mashed potatoes topped with parsley if desired.