The meat in red wine with black beans

meat in red wine with black beans - a delicious holiday feast continued.

For 6 servings you will need:

500 g of dry black beans
200 g smoked bacon
1½ kg of pork ribs (pork shoulder, cut into pieces the size of 7-8 cm)
10 bulblets
shallots 1 bunchgarni (1 bay leaf, 3 sprigs thyme 4 sprigs of parsley with stems, 1 sprig of rosemary)
2 carrots
¼ h. pepper
½ hours. l.
black pepper 3 cloves garlic 2 stalks celery

400 ml of red wine (Merlot, Cabernet Sauvignon)
200 ml chicken broth
1-2 Art.l.sugar (optional)
1-2 Art.l.rapeseed oil

salt chopped parsley


Soak beans overnight in cold water.Drain, rinse the beans and place in a saucepan.Pour water (amount of water must be less than the amount of beans at least 2 times) and put on fire.

After boiling, reduce the heat and simmer the beans for an hour, until the beans are tender.Drain the beans and put in a deep bowl.

While cooked beans, finely chop the onion, carrot, celery, garlic and bacon.On medium heat, heat the pan with a thick bottom and fry the bacon until crisp condition.

Skimmer remove the bacon from the pan and put it on a plate covered with a paper towel.Drain fat from pan.

Pour into the pan and fry oil chops on both sides until golden brown (3 minutes each way).Transfer the ribs from the pan onto a plate with bacon.

in the pan in which the meat is roasted, without draining the oil, add the onion, carrot, celery and garlic, and occasionally disturbing, fry for 5-6 minutes.

in a deep skillet put the bacon, meat, add wine, broth, sugar, bouquet garni, salt and pepper, add hot pepper, cover and put on fire.

After boiling, reduce the heat and continue to simmer the meat for 45-60 minutes (until the meat is tender).

Add cooked beans, stir gently, cover and continue to cook for another 15-30 minutes.

Serve with boiled rice, sprinkle with chopped parsley.


varieties of beans depends on personal taste.Black prepares fast enough, unlike some other varieties.Optionally, you can substitute beans lentils.

When roast is necessary to monitor the amount of liquid.Beans should not "float", as in the soup, but also, at the same time should not be dry.

If the liquid is boiled away much, you need to add broth or wine.If, conversely, the beans are not quite absorbed the liquid, 20-30 minutes before end of cooking remove the cover from a saucepan and allow excess liquid to evaporate.

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