red wine pinto beans with smoky bacon

prep time:  tbd
cook time:  tbd
servings:  8 - 10

1/2 pound smoky bacon - diced
1 large onion - peeled and diced
2 medium carrots - peeled and diced
4 garlic cloves - minced
2 large sprigs rosemary
1 pound dried pinto beans - soaked overnight
1 tablespoon salt + more to taste
2 cups dry red wine
olive oil
red pepper flakes

1.  in the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes.  stir in onion, carrots, garlic and rosemary.  cook, stirring occasionally, until vegetables are tender, 5 - 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 - 8 cups).  bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 - 60 minutes.

3.  meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 - 30 minutes.

4.  remove rosemary branches from bean pot and discard.  pour wine into beans and bring to a simmer.  cook for 10 - 20 minutes longer to meld flavors and thicken broth to taste.  drizzle with olive oil and sprinkle with parmesan.  add salt, pepper and red pepper flakes to taste.

- new your times, February 2013

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