Surprisingly hearty, this red beans with wine recipe provides a substantial side dish or main course straight from France's rustic vineyard country. Kidney beans with wine are velvety smooth with a subtle, refined hint of red wine and a touch of bacon and onions. Make it into a meal with a crusty baguette, or serve it beside roasted chicken for a healthy dinner.
Cook's note: Use a very flavorful, full-bodied red wine for this red beans in wine recipe.
Prep Time: 8 hours
Cook Time: 3 hours
Total Time: 11 hours
Yield: 6 to 8 servings
- 1 pound dried kidney beans
- 8 ounces lean bacon, chopped
- 1 onion, chopped
- 1 bouquet garni
- 6 cloves garlic
- 1/8 teaspoon ground cloves
- 6 cups water
- 1 1/2 cups dry red wine (strong flavored, full-bodied)
- Salt and pepper to taste
Rinse the kidney beans and soak them for 8 hours in cold water.
Preheat the oven to 325F and drain the soaking water from the beans. Pour the beans into a large casserole dish. Place the bacon, onion, bouquet garni, garlic cloves, and cloves into the center of the beans and cover them with the 6 cups water.
Place a lid on the dish and bake the beans for 2 to 3 hours, until the beans are soft and most of the cooking liquid has evaporated. Remove the beans from the heat, discard the bouquet garni, and stir the red wine, salt and pepper into the casserole. Replace the lid and allow the beans to soak up the wine, at room temperature, for 45 minutes to 1 hour.
Serve the red beans with wine reheated or at room temperature.
This kidney beans with wine recipe makes 6 to 8 servings.