Winexpert Burlington Recipes:

Baked Beans in Wine... for Breakfast!

YES YOU CAN have wine for breakfast... Just ask the French!

 

This baked bean wine recipe by Winexpert Burlington is the epiphany of healthy, nutritious, packed with protein and flavour.  Make ahead and then simply reheat for a delicious and satisfying breakfast or lunch. Freezes well too!

 

Ingredients:

• 1 can (14 oz) white beans, drained and rinsed very well. 

• 4 Tbsp. olive or grapeseed oil

• 2 medium onions, diced

• 4 garlic cloves, diced

• 1 cup of your own red wine

• 2 Tbsp. tomato paste

• 1 large can crushed tomatoes

• 1/2 cup of water

• 1 tsp. ground pepper

• 3 tsp. salt

• 1 tsp. ground cumin* (optional, read tips)

• 2 Tbsp. fresh parsley

• 3 Tbsp. brown sugar

 

Method

Heat oil in a large pot over medium-low heat and add onions and garlic. Simmer for 5 minutes until onions are translucent.

Add tomato paste and red wine, and allow to reduce by half of the amount (about 5-10 minutes) stirring occasionally. 

Add remaining ingredients including the beans, and bring back to a boil. Then cover and simmer on low for about 20 minutes (mixing occasionally) until all the flavours have combined well. 

If after this time the dish is too runny, then continue to simmer for another 5 minutes UNcovered until it's thickened. 

Enjoy over a piece of fresh toast or crostini.

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*NOTE: When added to dishes such as beans and lentils, Cumin naturally dissipates the 'gas' which beans can produce. Try to always use it in these types of dishes!