yields 8 to 10 servings
1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)
In the bottom of a large pot over medium-high heat,
brown bacon until golden, about 5 minutes. Stir in onion, celery,
carrots, garlic and rosemary. Cook, stirring occasionally, until
vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon
salt. Pour in enough water to just cover the beans (about 7 to 8 cups).
Bring liquid to a boil; reduce heat and simmer gently until beans are
just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard
them. Pour wine into beans and bring to a simmer. Cook for 10 to 20
minutes longer to meld flavors and thicken broth to taste. Drizzle with
olive oil and sprinkle with Parmesan, if desired; add more salt and
black or red pepper to taste.
bacon recipe courtesy of: The New York Times Magazine, February 20, 2013