Kidney Beans in Red Wine

Name: Kidney Beans in Red Wine
Ingredients: salt; 1 Spanish onion; 1 tablespoon flour; 1 tablespoon butter; 1 pound red kidney beans; bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 stalk celery, 1 bay leaf); freshly ground black pepper; ½ pound fat bacon, diced; ¼-½ pint red wine; bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 stalk celery, 1 bay leaf); bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 stalk celery, 1 bay leaf); bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 stalk celery, 1 bay leaf); bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 stalk celery, 1 bay leaf)

Preparation info

Serves
4 to 6

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound red kidney beans
1 Spanish onion
salt
1

Side dish

Method

Place kidney beans in a large saucepan. Fill pan with water and bring gently to a boil. Then let beans soak off heat for 1 hour.

Drain; simmer with onion in salted water in a large casserole until beans are almost cooked through - 45 to 60 minutes. Beans should remain fairly firm, otherwise they will break in subsequent cooking. Drain beans, reserving liquid, and remove onion.