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Bacon and Red Wine–Braised Kidney Beans
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.
4
Servings
45 minutes
15 minutes active
Ingredients
-
4
ounces bacon, chopped
-
2
medium carrots, peeled, halved lengthwise and thinly sliced
Made the other night to go with grilled steak. The beans were okay, but not noteworthy. I don't hate kidney beans, but they aren't a favorite and this didn't improve them enough for me to want to make it again.