Haricots rouges au vin rouge is a classic French culinary combination. Sometimes I see it called haricots rouges à la bourguignonne — Beans Burgundy — or haricots rouges au lard — Beans with Bacon. I don't know about you, but I love beans of all kinds, be they fresh, dried, or canned.
The ingredients include onions, herbs, bacon, butter, and red wine. I made mine with carrots and with red kidney beans out of a can. It's quick and easy that way. The longest task involved is peeling and chopping the onions and carrots. I didn't actually put in any bacon — I didn't have any on hand — but I did have some bacon fat left over from cooking bacon a few days earlier.
The liquid — about half red wine and half water — is thickened slightly with a flour roux. Here's a recipe (my translation and adaptation):
Haricots rouges au vin rouge, façon bourguignonne
1 large can of red kidney beans, drained
1 large onion
2 good-sized carrots
3 or 4 slices of bacon (or 2 Tbsp. bacon fat)
1 cup red wine
1 to 2 cups water
1 Tbsp. butter
1 Tbsp. flour
herbs, salt, and pepper
Peel and dice the onion and carrots. Sauté them lightly with chopped bacon (or bacon fat). If you're using dried herbs (oregano, thyme, etc.) add them at this point. Add the red wine and the beans, and then pour in just enough water (or liquid from the can of beans) to cover everything. Season with salt and pepper to taste. Let the beans and vegetables cook together for 15 or 20 minutes, until the carrots are tender. Drain the beans and reserve the cooking liquid.
Make a roux by cooking flour in melted butter for two or three minutes. Pour in 2 cups (half a liter) or so of the cooking liquid and simmer until the sauce has thickened slightly, adding water or wine as needed. Put the beans back into the pot and let them briefly come to the boil before serving. Add chopped fresh herbs if you have them.
Great minds... Yesterday, I had for lunch leftovers of haricots rouges au lard fumé I cooked earlier this month. As you suggested, I used canned beans and it worked great. Even though I love carrots, probably less than you, I didn't put any in my concoction. In addition to the lardons fumés I put chunks of two saucisses de Toulouse previously cooked. If I have to say so myself, it was delicious.
ReplyDeleteP.S. All this is written post-breakfast!
In order not to have too much fat, I sauté the onion and the bacon in some olive oil. When they're cooked I sprinkle with flour, let it cook two or three minutes and then pour the red wine, little at a time, to make the roux. Et voilà!
DeleteIn the US, I use Kielbasa (Polish sausage)in my red bean recipe. That sausage gives it a very good taste.
DeleteI think I would use smoked Montbéliard sausages with the beans, even though I'm partial to Toulouse sausages. As for olive (or other) oil vs. butter, that's a personal choice. I've been known to use duck fat. I like the idea of cooking the beans first, draining them, and then making a roux sauce with as much of the liquid as you want to use. Then you can get the thickness you want.
DeleteI wanted to try Toulouse sausage, but I think Montbéliard would heve been better; and what's more, it's already cooked. Saves time!
DeleteI believe you can buy Montbéliard sausages either raw or cooked. You have to look carefully at the label, or ask the butcher, when you buy them.
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