Red Wine Pinto Beans With Smoky Bacon
- Total Time
- 1 hour 45 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- ½pound smoky bacon, diced
- 1large onion, peeled and diced
- 2celery stalks, diced
- 2medium carrots, peeled and diced
- 4garlic cloves, minced
- 2large sprigs rosemary
- 1pound dried pinto beans, soaked overnight
- 1tablespoon coarse kosher salt, more to taste
- 2cups 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 analysis per serving (10 servings)
317 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 13 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to ⅔ cup, 20 to 30 minutes.
- Step 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.
Private Notes
Comments
I didn't have enough red wine, so I emptied the dregs from white wine and hard cider bottles to get to 2 cups. The beans were still delicious.
I don't understand why the preface implies that they are appropriate for vegetarians when bacon is a big part of the flavor? I'd love to see a vegetarian version.
Even better, just take a tip from Steve Sando of Rancho Gordo and soak the beans but don't discard the soaking water, cook them in it. World's better flavor. I've been making them this way for about three years.
This vegan version replaces the smoky, fatty, salty, umami flavor of the bacon with 16 oz mushrooms, 2 oz sun-dried tomatoes, 2 Tbsp coconut oil, 2 Tbsp extra virgin olive oil and 1.5 Tbsp smoked paprika. My family loved it.
Start by sautéing the mushrooms, sun-dried tomatoes, and coconut oil over medium high heat, until the mushrooms are lightly browned. Follow the rest of the directions, adding the olive oil and smoked paprika when sautéing the onion, celery, carrots, etc.
Definitely better the 2nd day. Of course on the 2nd day I added half a 28 oz can of diced tomatoes to it.
Amazing. Followed the recipe exactly and WOWOOOOOO it was amazing. Don't forget to add the parmesan. I can't wait to taste it tomorrow.
Delish! the wine adds a great depth of flavor ( and is a great way to use some of those old, opened bottles). I added chopped chard stems to the sauteed vegetables, I love their earthy sweetness, and a chopped chipotle chile.
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