Red wine, vegetables, and herbs add big flavor to these beans. I serve them over slices of toasted bread, creamy polenta, or cooked rice, or as a side dish with pork or steak. Known as borlotti in Italy, cranberry beans have beautiful pink and white skins, though they turn a uniform beige as they cook. Their rich, meaty flavor goes especially well with the red wine in this recipe. Cannellini or Great Northern beans can be substituted.
Serves 6 to 8
INGREDIENTS:
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- ¼ cup extra-virgin olive oil
- ¾ cup dry red wine
- ½ cup chopped fresh or canned Italian tomatoes
- 1 (3-inch) sprig fresh rosemary or 1 teaspoon crumbled dried
- Salt and freshly ground pepper
- 4 cups cooked dried borlotti (cranberry) beans (see headnote) or two 16-ounce cans beans, with their liquid
INSTRUCTIONS:
- In a large saucepan, cook the onion and celery in the oil over medium heat until tender, about 8 minutes. Stir in the wine and bring to a simmer. Add the tomatoes, rosemary, and salt and pepper to taste and cook for 5 minutes.
- Add the beans, with their liquid, to the simmering sauce and cook for 20 to 30 minutes, or until the sauce is thickened. Discard the rosemary sprig.
- Taste for seasoning and serve.
NOTE:
- Borlotti Beans: Borlotti beans are a type of kidney bean with a creamy texture and a slightly sweet, nutty flavor. They have a beautiful marbled appearance with red speckles on a cream-colored background. When cooked, borlotti beans maintain their shape and have a rich, meaty flavor.
- Red Wine: The addition of red wine in this recipe adds depth and complexity to the dish. The wine infuses the beans with its flavors and complements the earthy notes of the beans. The wine also helps create a savory sauce that coats the beans, making them even more flavorful.
- Aromatics and Seasonings: The dish typically includes aromatic ingredients such as onions, garlic, and herbs like rosemary or thyme. These ingredients add layers of flavor and enhance the overall taste of the beans.
- Cooking Method: Borlotti beans in red wine are usually cooked slowly, allowing the flavors to meld together and the beans to become tender. The beans are simmered in a combination of red wine and broth or water until they are fully cooked and have absorbed the flavors of the liquid.
- Serving Suggestions: Borlotti beans in red wine can be enjoyed as a standalone dish or served as a side to complement meat or vegetable dishes. It pairs well with crusty bread or can be served over rice or polenta for a complete meal. A sprinkle of freshly grated Parmesan cheese or a drizzle of extra-virgin olive oil can add a finishing touch.
This dish is a comforting and satisfying option for bean lovers and those looking to explore new flavors. The combination of borlotti beans and red wine creates a delightful and hearty dish that can be enjoyed during colder months or any time you’re in the mood for a comforting, flavorful meal
