As I mentioned yesterday, I have a lot of recipes in my arsenal that can get people through their Veganuary challenge. And this is definitely one of the good ones. The wine adds a rich depth of flavour, and those who are used to eating meat won’t notice its absence in this really hearty, winter-warming dish.
Sam loves it when I cook with wine because I never use all of it when cooking so we have a tasty bottle sitting around, already opened and breathing.
Beans in Red Wine
- 2 red onions, chopped
- 2 cloves of garlic, diced
- 3 carrots, chopped
- 1 tablespoon of dried thyme
- 1 stockpot of vegetable stock
- 115 g of dried red lentils
- 400 g of tinned tomatoes
- 400 g of red kidney beans
- 400 g of cannellini beans
- 300 mL of red wine
- salt and pepper to taste
- In a large casserole pot, dry fry your onions and garlic. When they are soft, add in your carrots and lentils and saute for a few minutes.
- Then add in your beans, stock and red wine. Bring the heat down to a simmer.
- Simmer for 20 minutes.
- I served mine with wild rice.
What’s your favourite way to eat beans?