There's something incredibly comforting about a slow-cooked stew, especially on a lazy Sunday. This Spicy Bean and Red Wine Stew is the epitome of comfort food, bringing together rich, deep flavors that will warm you from the inside out. Tender pork is marinated in red wine and a fragrant blend of spices, then slowly simmered with smoky bacon and hearty red beans. It's a rustic, European-style dish that feels both elegant and down-to-earth. Perfect for gathering the family around the table, this stew is a celebration of simple ingredients transformed into an unforgettable meal.
Spicy stew with red wine for a Sunday dinner
Ingredients for Spicy Bean and Red Wine Stew
- 600 g pork tenderloin
- 1 cup dry red beans
- 150 ml semi-dry red wine
- 100 g smoked bacon
- 200 g onion
- 5 cloves of garlic
- 1 tsp dried basil
- 1 tsp dried thyme
- Black peppercorns, ground paprika, coriander seeds to taste
- Olive oil, salt, sugar to taste
How to Make Spicy Bean and Red Wine Stew for a Sunday Dinner
Cut the meat with thin layers of fat into large cubes and place them in a deep bowl. Add dried thyme, basil, ground red paprika, and crush black peppercorns and coriander seeds in a mortar. Rub the meat pieces with the spices, then pour in the semi-dry or dry red wine. Cover the bowl with plastic wrap and refrigerate for 5-6 hours.
Rub the pieces of meat with spices, pour over the wine, and refrigerate
Sort the dry red beans and cover them with filtered cold water. Soak the beans for 5-6 hours, changing the water periodically.
Then, transfer the soaked beans to a deep, heavy-bottomed pot, add 2 liters of water, and bring to a boil.
Cook over low heat until tender, salting 10 minutes before they are done.
Soak and boil the red beans
Slice the smoked bacon into thin strips. Lightly grease a frying pan with olive oil and heat it up. Place the sliced bacon in the hot pan and fry for 5-7 minutes.
Finely chop the onion. Crush the garlic cloves with a knife, peel, and mince. Add the chopped onion to the fried bacon, and after a couple of minutes, add the garlic.
Sauté the vegetables with the bacon until golden brown.
Remove the meat from the marinade, pat the pieces dry with a paper towel, and place them in the frying pan.
Quickly sear the pork pieces on each side.
Fry the bacon
Add chopped onion and garlic to the bacon
Quickly sear the pieces of pork
Pour the wine marinade over the seared meat, add salt and a pinch of granulated sugar to balance the flavors. Reduce the wine almost completely over medium heat.
Pour in the wine marinade and reduce it almost completely
Drain the cooked beans in a colander. Pour 2-3 tablespoons of olive oil into a Dutch oven or a thick-walled pot and add the beans.
Next, add the pork along with its sauce, stir the ingredients, and pour in a little of the bean cooking liquid.
Cover the Dutch oven tightly and cook everything together over low heat for about 20 minutes.
Place the beans in a Dutch oven
Add the meat with the sauce, pour in a little bean broth
Cook the stew over low heat for about 20 minutes
Serve the spicy bean and red wine stew hot, garnished with finely chopped fresh herbs like cilantro or parsley.
The spicy stew with red wine for Sunday dinner is ready! Serve hot
And there you have it—a rich and aromatic stew that's sure to become a new family favorite. The beauty of this dish lies in its deep, complex flavors, developed through slow and careful cooking. For the perfect serving experience, ladle the hot stew into bowls and serve with a side of crusty bread to soak up every last drop of the delicious sauce. A dollop of sour cream or a simple green salad can also be a wonderful accompaniment. We hope this recipe brings warmth and joy to your table. Happy cooking!
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