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Author Notes: I love beans. And I love Terence Hill's blue-eyed cowboy movies. In My Name is Nobody, he eats a mess of beans, very sloppily, and with huge enjoyment. Later, Henry Fonda daintily picks at some. This is how I interpreted that mess. The mission? Depth of flavour. (Adding the vinegar and wine too early will slow down the beans' cooking time) - Marie Viljoen - Marie Viljoen
Food52 Review: This recipe has everything we want with beans: pork fat from pancetta, and smoke and heat from dried poblanos (ancho chiles). Marie Viljoen uses a cool technique of adding vinegar and then a bunch of wine toward the end of cooking, which sharpens the dish with acid and keeps the wine flavor fresh, levitating atop the hearty beans and pork. - A&M - The Editors
- 2 tablespoons olive oil
- 1 bunch scallions, white and green parts, sliced
- 5 garlic cloves, crushed lightly
- 6 pancetta rashers, sliced into ribbons
- 3 tablespoons tomato paste
- 2 cups red kidney beans
- 3 cups chicken stock or water to cover
- 1 tablespoon brown sugar
- 2 Poblano peppers, soaked, seeded and chopped roughly
- 3 sprigs thyme
- 1 bunch flatleaf parsley
- 1 tablespoon red wine vinegar
- 2 cups dry but fruity red wine
- salt and peppa
- Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event.
- In the olive oil, gently saute the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little.
- Add the tomato paste and stir until it has lightly caramelized.
- Add the drained beans, with enough chicken stock or water to cover them.
- Add the sugar, the peppers and the herbs, stir, and cover.
- Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time.
- When barely tender add vinegar and red wine.
- Cook, with lid removed, until the wine has been absorbed.Taste!
- Add freshly ground black pepper and salt to taste.
- Serve with crusty baguette and sweet butter. Not that Terence ever had either. Or the wine for that matter.
- Your Best Recipe for Beans Contest Finalist!
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