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Bacon and Red Wine–Braised Kidney Beans

Bacon and Red Wine–Braised Kidney Beans

Based on a French dish called haricots rouges à la vigneronne, they boast rich, bold, beef bourguignon-like flavors without the stew meat.

By Courtney HillOctober 13, 2020

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

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

In a large saucepan, cook the bacon, stirring, until browned and crisp. Using a slotted spoon, transfer to a plate; set aside. To the fat in the pot, add the carrots and onion. Cook, stirring, until lightly browned.

Add the beans, wine and 1 cup water, scraping up any browned bits. Simmer and cook, uncovered and stirring occasionally, until only a little liquid remains. Stir in the parsley and half the bacon, then season with salt and pepper. Top with remaining bacon.