Beans in Wine

This is a stripped-down, rustic dish where red beans soak up a full cup of red wine as they bake, turning tender and deeply savory with very little effort.

The method is straightforward: cook soaked beans until just tender on the stovetop, then combine them with sauteed onion, garlic, and sweet red bell pepper. A spoonful of tomato paste and a bay leaf round out the braising liquid before everything goes into the oven.

Cooking the beans in unsalted water first is important. Salt toughens bean skins during the initial cook, so you season later when the beans are already tender and can absorb the salt evenly. The 45-minute bake concentrates the wine and melds everything together into a rich, saucy result.

Pro Tips

• Soak beans overnight for the most even cooking. If you skip soaking, expect to add significant time to the stovetop step.
• Use a dry red wine you’d actually drink. Cheap, harsh wine makes harsh-tasting beans.
• Don’t cover the casserole if you want the liquid to reduce and thicken. Cover it if you prefer a soupier result.
• Remove the bay leaf before serving.

Variations

• White wine version: Swap red wine for white and use white beans for a lighter, more delicate dish.
• Smoky addition: Add a diced smoked sausage or a teaspoon of smoked paprika to the saute.
• Herb-forward: Stir in fresh rosemary or thyme with the bay leaf for a more aromatic braise.