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Haricots au Vin
Kidney beans with wine
- Serves
4–6
- Difficulty
Medium
By Anne Willan
Published 1987
One of the treats of a French country market is the multi-coloured array of kidney beans, at their best in early autumn when fresh beans can be cooked without any preliminary soaking in cold water. In this versatile recipe I like to use red wine with red and purple beans and white wine with green and white ones.
Ingredients
500 g 1 lb 1 4
Method
Soak the beans overnight in cold water to cover and then drain them. Pick them over and put them in a saucepan with the onion, carrot, bouquet garni and enough water to cover everything generously. Bring to a brisk boil for 10 minutes and then cover the pan and let it simmer until the beans are very tender, adding water if necessary to keep them covered. Dried beans may take up to 3 hours; much