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Bacon and Red Wine–Braised Kidney Beans

Bacon and Red Wine–Braised Kidney Beans

By Courtney HillNovember 7, 2022

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

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.

Ingredients
  • 4

    ounces bacon, chopped

  • 2

    medium carrots, peeled, halved lengthwise and thinly sliced

  • 1

    medium yellow onion, finely chopped

  • 2

    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

Step 1

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.

Step 2

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.

Step 3

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

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