Beans in Wine
Yield
2 servingsPrep
25 minCook
45 minReady
70 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
red beans
soaked overnight |
|
| 1 | tablespoon |
sauteeing liquid
|
* |
| 2 | cloves |
garlic
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | cup |
red wine
|
*
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
red beans
soaked overnight |
|
| 15 | ml |
sauteeing liquid
|
* |
| 2 | cloves |
garlic
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 237 | ml |
red wine
|
*
|
| 15 | ml |
tomato paste
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook beans in unsalted water until just tender.
Drain.
Preheat oven to 350℉ (180℃).
Sauté onion, garlic and pepper until soft.
Add beans, wine, tomato paste, and bay leaf; season with salt and pepper.
Transfer to casserole and bake 45 minutes.
