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Italian Braised Beans in Red Wine

Italian Braised Beans with Red Wine

Italian red wine braised beans are a rich, savory vegetarian dish combining hearty cannellini beans simmered with dry red wine, aromatic vegetables, tomatoes, and herbs with a pinch of clove.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 5 people
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 medium onion, finely chopped yellow or white
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 clove garlic, finely minced
  • 1 tbsp fresh rosemary, finely minced
  • 1/4 tsp ground clove
  • 1 tsp salt or to taste
  • 1/4 tsp ground black pepper or to taste
  • 2 tbsp tomato paste
  • 3/4 cup dry red wine Barolo, Cabernet, Merlot
  • 1 cup vegetable broth plus more if desired
  • 1 bay leaf
  • 15 ounce Cannellini Beans, canned (can sub Kidney beans)
  • 14 ounce canned peeled tomatoes pre-chopped or cut up by hand

Method
 

  1. Reduce wine: Place wine in sauce pan and bring to a light boil over medium-high heat. Turn down to medium or medium-low to keep at a light boil for about 10-15 minutes. It should reduce down to about 1/2 cup left. Turn off heat and set aside to use in recipe (it does not have to stay hot)
  2. Heat the olive oil in a heavy bottom pan or dutch oven over medium heat.
  3. Once the oil is hot, add the onion, and season with a pinch or two of salt and pepper. Cook for7 to 8 minutes, until golden, stirring occasionally
  4. Add carrot, celery and cook for 3 to 4 minutes stirring occasionally so not burning, but you want it to begin to brown.
  5. Add garlic, rosemary, ground clove and cook until fragrant, about 1 minute.
  6.  Add the tomato paste stir it in quickly. You will need to stir continously so it does not burn. Cook for 1-2 minutes to get to a darker color.
  7. Quickly pour in red wine to deglaze the pan. Scrape at any bits sticking to pan bottom and sides to dissolve into wine.
  8. Let wine to simmer rapidly for 3 -5 minutes. It should be mostly evaporated.
  9. Add tomatoes along with their juices, bay leaf, 1 teaspoon kosher salt, and several cracks of black pepper. Cook at a rapid simmer, stirring often, until the tomatoes are fully broken down and most of the liquid has evaporated, 12 to 13 minutes
  10. Add the veggie broth and can of beans. Reduce the heat to low, cover the pan, and maintain a simmer for 30 minutes, stirring once in awhile.
  11. Remove the bay leaf. Season to taste, adding salt and pepper as needed
  12. While you can serve this immediately, the flavor is enhance if it is allowed to sit overnight (refridgerated) and then warm up (stovetop) to serve.