Remember that bread making class I took? I’m sure that you’re expecting more recipes for all thing yeasty.
I have plans.
Yet, right now, I’m going to tell you about beans. I know, I know, it doesn’t quite make sense. Trust me, it’ll be worth it.
The short version of this is that, at the end of my class, I bought one of the instructor’s books, wooed by the promise of step by step pictured accompanying the instructions on making sourdough. Then, as I was flipping through, I saw this recipe for red beans. Having just spent three days making bread, this went straight to the top of my must make this now list.
I love all things braised, particularly in red wine, but, since, all things considered, I’m still fairly new to eating so much read meat, I’m always looking for ways to get the flavors without all of the heaviness.
This hits all the right notes. It’s rich, without the weight of so much fat, but with enough heft to be a main course. And, if you substitute dried herbs, then it’s made with pantry staples.
Today promises to be a cold one, I’d suggest getting started on making this immediately.
Red Wine Braised Kidney Beans
Recipe from The Modern Vegetarian Kitchen
1.5 cups dried dark kidney beans, rinsed and soaked
3 TBS olive oil
1 small red onion, chopped
1 small carrot, finely diced
1 small celery, finely diced
4 TBS tomato paste
3 cloves garlic, chopped
1/4 tsp red pepper flakes
1/2 cup full bodied red wine, like rioja or chianti
1 tsp balsamic vinegar
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
freshly milled black pepper
Preheat your oven to 275 F
In a saucepan over medium heat, combine beans with 4 cups of water and bring to a boil. Skim the foam and simmer on a low heat for about 1 hour.
In the meantime, in Dutch oven, warm the oil over a medium heat. Add the onions, celery, carrots, and a pinch of salt. Saute for 5 minutes, then add the tomato paste, garlic, and red pepper flakes and cook for another 5 minutes, stirring occasionally to prevent sticking. Add in the dried herbs and stir.
Pour the wine into the Dutch oven and bring it to a boil. Add the vinegar and bay leaf. Then add the beans and their skimmed liquid. If necessary add more water so that the beans are covered.
Bring the beans to a boil. Cover the Dutch oven and cook for 1-2 hours, until the beans are creamy on the inside but still hold their shape. Season with salt and pepper to taste.