Red Wine Pinto Beans With Smoky Bacon

Beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. Whether you’re vegetarian, meat eater, soup slurper, wine lover or none of the above, the only thing you need to enjoy this dish is a fondness for beans. That part is nonnegotiable.

Ingredients

  • ½ 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)
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      364 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 16 grams protein; 18 milligrams cholesterol; 1047 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  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.

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