Pinto Beans with Bacon and Red Wine
  • ½ pound smoky bacon, diced
  • 1 large onion, peeled and diced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1 tsp dried rosemary (or a couple sprigs fresh, if you have it)
  • 1 pound dried pinto beans, soaked overnight
  • 1 tbsp kosher salt, or to taste
  • 2 cups red wine
  1. In a large pot over medium-high heat, brown the bacon and render the fat, 5-10 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
  2. Add the beans, drained, to the pot, along with the salt and water to cover (I used about four cups). Bring to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour. Check the pot periodically and add water if needed.
  3. Meanwhile, in a small, uncovered pan, simmer the wine until it is reduced by more than half.
  4. Add the wine to the beans, and continue simmering, uncovered, another 10 to 20 minutes to thicken the broth and meld the flavors.
Recipe by Sprung At Last at