Red Beans with Garlic and Red Wine

A few simple pantry ingredients combine quickly to make Red Beans with Garlic and Red Wine. Which is perfect with brown rice as the main course, or you can serve these red wine-infused beans as a side dish that everyone will love!

Cook a pot of beans weekly! And some additional suggestions...

I am working hard to get back to cooking a pot of beans, each week. I do give myself quite a bit of leeway, in that cooking strategy. For instance, one week it could be a pot of split pea soup, the next a pan of pintos for refried beans. Or maybe a kettle of White Bean Soup with Cilantro Broth soup. Or it could be this lovely crockpot of Red Beans with Garlic and Red Wine! The perfect bowl of beans to serve with some Carrot Brown Rice for a delicious meal, any time. The truth is, beans never need to be boring. 

We digest better around here giving our beans a 24-hour soak. 

That lazy stay in the water helps eliminate some of the magic musical action that often happens when bean eating has been a part of dinner! I know many do not soak, and if that works for you, wonderful. But you will find that the basic cooking is the same, soaked or not. And beans that have not been soaked might take a bit longer to cook, but that is an easy adjustment in cooking time. And if nothing else, cooking beans helps us know how to cook beans better the next time. And honestly, that is how I learned to cook a delicious bowl of beans, by trial and error in previous years. 

Interestingly the red wine adds flavor but not a red wine flavor...

This recipe is unique in that you do not taste the red wine specifically, but it really adds a nice touch to the finished dish. So please, I encourage you, don't leave it out! This recipe is so easy, you can literally drain the beans, and have Red Beans with Garlic and Red Wine cooking in under 10 minutes. And using dried onion pieces and granulated garlic is perfect for those mornings when you need to get dinner going, fast! Because were you supposed to be heading out, 10 minutes ago? And won't it be lovely to come back home to this delicious dinner....

When I have more time, I like to cook a bean dish the day before I plan to serve it. Especially handy if it contains a shank bone for flavor. Once the beans are cooked, I remove the shank from the beans and refrigerate each separately. Once chilled I then remove the meat from the bone, discard the fat, and return the meat to the bean pot. Fortunately, beans are a breeze to reheat, and often the flavor is better the next day! I hope you give this delicious bowl of beans a try! 

Ingredients needed for this recipe:

• red beans
• dried minced onion
• granulated garlic
• bay leaves
• ham shank
• salt
• fresh ground pepper
• red wine

You will also need:

• measuring cup
• measuring spoon
• strainer
• crockpot

Now we are ready to begin!

Red Beans with Garlic and Red Wine

by the seat of my pants

UPDATED: 10.16.2024

1 pound red beans, soaked 24 hours if desired

1 ham shank

2 bay leaves

2 T dry minced onion

1 - 2 t granulated garlic 

2 t salt

fresh ground pepper

1 c red wine

6 cups water

1 portion/package of Carrot Brown Rice

Drain the beans, then rinse them well, and drain again. 

Place the drained beans and the rest of the ingredients (ham shank through water) into a crockpot, cook on low for 8 to 12 hours. Depending upon your own slow cooker. Heat the rice if serving as a main dish. Serve as is for a side dish or with Carrot Brown Rice as a main dish. 

Storage options for Red Beans with Garlic and Red Wine. Leftovers will keep three to four days in the refrigerator. And like most bean dishes, you may certainly freeze these beans! Thaw in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Red beans with Garlic and Red Wine has been included below. 

You may also enjoy:

Julia's Slow Cooker Baked Beans.

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Red Beans with Garlic and Red Wine

by the seat of my pants

UPDATED: 10.16.2024

1 pound red beans, soaked 24 hours if desired

1 ham shank

2 bay leaves

2 T dry minced onion

1 - 2 t granulated garlic 

2 t salt

fresh ground pepper

1 c red wine

6 cups water

Place the drained beans and the rest of the ingredients (ham shank through water) into a crockpot, cook on low for 8 to 12 hours. Depending upon your own slow cooker. Heat the rice if serving as a main dish. Serve as is for a side dish or with Carrot Brown Rice as a main dish. 

Storage options for Red Beans with Garlic and Red Wine. Leftovers will keep three to four days in the refrigerator. And like most bean dishes, you may certainly freeze these beans! Thaw in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Red beans with Garlic and Red Wine has been included below. 

Storage options for Red Beans with Garlic and Red Wine. Leftovers will keep three to four days in the refrigerator. And like most bean dishes, you may certainly freeze these beans! Thaw in the refrigerator before reheating. 

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