Later On

A blog written for those whose interests more or less match mine.

Melissa Clark’s Pinto Beans with Smoky Bacon and Red Wine

with 2 comments

The video in this article is really pretty good and worth watching. Here’s the recipe:

Red Wine Pinto Beans with Smoky Bacon

TOTAL TIME:  1 hour 45 minutes, plus overnight soaking

  • 1/2 pound 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 pound dried pinto beans, soaked overnight
  • 1 tablespoon 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)
  1. 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.
  2. Drain beans and add to pot along with 1 tablespoon 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.
  3. Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
  4. 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.

YIELD:  8 to 10 servings

Written by LeisureGuy

18 February 2013 at 2:29 pm

Posted in Food, Recipes

2 Responses

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  1. I love this idea of cooking beans in red wine!

    The Omnivore

    21 February 2013 at 11:15 am

  2. Me, too—and reducing the wine sounds excellent. I’m going to make these next week for The Wife & I.

    LeisureGuy

    21 February 2013 at 11:41 am


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