Red Wine Pinto Beans With Bacon

Yield: 4 to 5 servings Active time: 30 minutes Total time: 1 hour 15 minutes February 7, 2021

Dried beans are budget- and pantry-friendly, and we probably all have stashed more of them this year than usual. This dish based on onions, celery, carrots, rosemary, and red wine, amazingly reminds us a lot of our favorite beef stew. Though it does contain bacon, it’s still more plant-foward and planet-friendly, making it a great alternative when you need a bowl of comfort food on a cold evening.

Recipe from NY Times Cooking.

Ingredients

  • 1/2 lb. smoky bacon, diced
  • 1 large onion, peeled and diced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 4 garlic cloves, minced
  • 2 large sprigs rosemary
  • 1 lb. dried pinto beans, soaked overnight
  • 1 Tbs. coarse kosher salt, more to taste
  • 2 cups dry red wine
  • Extra-virgin olive oil, for serving (optional)
  • Coarsely grated Parmesan, for serving (optional)
  • Coarsely ground black pepper or red pepper flakes, for serving (optional)

Directions

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.

Drain beans and add to pot along with 1 Tbs. salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.

Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.

Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

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