Best 3 Red Wine Pinto Beans With Smoky Bacon Recipes

Welcome to a culinary journey that marries the robust flavors of red wine with the comforting heartiness of pinto beans and smoky bacon. Indulge in our curated collection of tantalizing recipes that showcase this delectable combination. From the classic Red Wine Pinto Beans with Smoky Bacon, a simple yet flavorful dish that lets the natural ingredients shine, to the more adventurous Red Wine Pinto Bean Soup, a hearty and richly spiced rendition perfect for a chilly day.

For those with a penchant for bold flavors, the Spicy Red Wine Pinto Beans with Chorizo and Peppers will tantalize your taste buds with its fiery kick. And if you seek a meatless marvel, the Vegan Red Wine Pinto Beans with Roasted Vegetables offers a satisfying and wholesome experience. Each recipe brings a unique twist to this classic pairing, ensuring an unforgettable culinary adventure.

Let's cook with our recipes!

BACON PINTO BEANS

Bacon Pinto Beans image

Provided by Food Network Kitchen

Categories side-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans, picked through
1/2 pound bacon, chopped
1 onion, finely chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
4 cups low-sodium chicken broth
Kosher salt
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh chives (optional)

Steps:

Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.
Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.
Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.

SWEET AND SMOKY BAKED BEANS

Sweet and Smoky Baked Beans image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 strips thick sliced bacon, cut into 1/4-inch slivers
2 medium onions, finely chopped (about 2 cups)
1/2 green bell pepper, finely chopped
2 gloves garlic, minced
2 (15-ounce) cans great northern or kidney beans, drained and rinsed in a colander
1/3 cup molasses
1/4 cup barbecue sauce
1/4 cup ketchup
3 tablespoons dark brown sugar, or to taste
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon dry mustard
1 tablespoon cider vinegar
1/4 tablespoon liquid smoke, or to taste
Salt and freshly ground black pepper

Steps:

In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste.

RED WINE PINTO BEANS WITH SMOKY BACON

RED WINE PINTO BEANS WITH SMOKY BACON image

Categories Soup/Stew Bean High Fiber

Number Of Ingredients 12

Ingredients

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
Extra-virgin olive oil, for serving (optional)
Coarsely grated Parmesan, for serving (optional)
Coarsely ground black pepper or red pepper flakes, for serving (optional)

Steps:

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes. 2. Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour. 3. Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes. 4. Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste. YIELD 8 to 10 servings

Tips:

Choose the right beans: Pinto beans are a classic choice for this dish, but you can also use other types of beans, such as black beans or kidney beans.
Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of seasonings: The seasonings in this recipe are just a suggestion. Feel free to add other spices and herbs that you like, such as cumin, chili powder, or oregano.
Don't overcook the beans: Pinto beans should be cooked until they are tender but still hold their shape.
Serve with your favorite sides: Red wine pinto beans are a delicious main course or side dish. They can be served with rice, potatoes, or vegetables.

Conclusion:

Red wine pinto beans are a hearty and flavorful dish that is perfect for a cold winter day. The combination of red wine, smoky bacon, and tender beans is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook pinto beans, give this recipe a try.