Bacon and Red Wine–Braised Kidney Beans

• portions: 4
• temps actif: 15 Minutes
• temps total: 45 Minutes

Ingrédients

4 ounces bacon, chopped

2 medium carrots, peeled, halved lengthwise and thinly sliced

1 medium yellow onion, finely chopped

Two 15½-ounce cans red kidney beans, rinsed and drained

1 cup dry red wine

1 cup lightly packed fresh flat-leaf parsley, chopped

Kosher salt and ground black pepper

Instructions

In a large saucepan over medium-high, cook the bacon, stirring, until browned and crisp, 5 to 8 minutes. Using a slotted spoon, transfer to a plate; set aside.

To the fat in the pot, add the carrots and onion. Cook over medium-high, stirring occasionally, until the vegetables are lightly browned, about 7 minutes. Add the beans, wine and 1 cup water; bring to a simmer, scraping up any browned bits. Cook, uncovered and stirring occasionally, until just a little liquid remains and the beans begin to split, 10 to 15 minutes.

Off heat, stir in the parsley and half the bacon, then taste and season with salt and pepper. Serve sprinkled with the remaining bacon.

Notes

The rustic French dish called haricots rouges à la vigneronne, or winemaker’s red beans, boasts rich, bold, beef bourguignon-like flavors. Our version, made with canned kidney beans, is quick and easy. Carrots and onion add sweetness to balance the tannins of the red wine, while bacon contributes a smoky, long-cooked flavor. This is the perfect accompaniment to roasted pork or chicken. Or make it the center of a meal with a bright arugula salad and crusty bread alongside.