Today I want to share one of my favorite meatless dinners, Red Beans in Wine.  This comes from a wonderful cookbook called From a Monastery Kitchen: The Classic Natural Foods Cookbook by Brother Victor-Antoine d’Avila-Latourrette. I have so many favorites from this cookbook that it is very likely that you will be seeing more recipes from this book in the weeks to come.  This dish is so incredibly satisfying served over a simple bed of rice along side a nice glass of red wine but it can also be served with fish or eggs. It fills a need you never know you had lol.

My preference is to make this with dry beans but you can also use canned beans. Just make sure that you rinse them very well. I think the flavor is a bit better with the dry and also you can limit the amount of salt in you dish. Don’t worry about cooking with wine and serving it to the kids. Most of the alcohol in the wine boils off.

You’ll start with these lovely red beans. Of course mine are cooked from dry, but like I said you can start with canned beans.  Then we saute 4 sliced onions in 6 tablespoons of butter.  If you want a nice fine texture to you onions you can slice them on a mandolin like I do but you can just slice them thin by hand.

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