Kidney Beans Stewed in Red Wine with Tomatoes and Herbs
- 1 1/2 cups dried red kidney beans, soaked overnight
- Olive oil for the pan
- 1 small red onion, chopped
- 1 small carrot, diced
- 1 small celery rib, diced
- Salt and pepper
- 4 tablespoons tomato paste
- 3 garlic cloves, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 cup red wine
- 1 teaspoon balsamic vinegar
- 1 bay leaf
- 2 sprigs fresh flat-leaf parsley
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Handful of minced parsley
- Combine the drained beans and 4 cups of fresh water in a pot over medium heat. Bring the water to a boil, reduce the heat, and simmer, partly covered, for one hour. I added a bit more water part way through so the mixture wouldn’t dry out.
- Preheat the oven to 275 F
- Warm the oil in a dutch oven over medium heat and cook the onion, carrot and celery, along with a pinch of salt, for about 5 minutes. Add the tomato paste, garlic and red pepper flakes and cook for 5 minutes more. Be sure to stir once in a while so nothing sticks.
- Add the wine, increase the heat, and bring the mixture to a boil. Add the vinegar and bay leaf, and finally the beans with their water. Tie a bouquet garni made up of the fresh herbs (see note) and add it to the pot. Also add any additional water necessary to barely cover the beans.
- Bring the mixture to a boil, then cover and place in the oven. Bake in the oven, covered, for 1.5 hours, then uncover for the last 1/2 hour. Remove the bouquet garni, and season with salt and pepper. Serve with minced parsley sprinkled over the top.