“We’ll always have Paris.”

Not.

While Rick and Ilsa of “Casablanca” may always have the memories of that magical city they met in, my husband’s and mine will have to wait.

Although I’ve traveled to Paris a couple of times, he never had. This was to be the year that we got serious about planning our first trip to Europe together. But so much for that. A killer virus, planes grounded to a halt, and the unbelievable complexities of going anywhere — even the corner store — put an end to that trip for the foreseeable future.

That’s why discovering this recipe for “Kidney Bean and Mushroom Bourguignon” was such a gift.

It’s from the cookbook, “Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes” (Ten Speed Press), of which I received a review copy. This vegetarian cookbook that explores the wide, wonderful world of beans is by Joe Yonan, the food and dining editor of the Washington Post.

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