Categories: Beans, Side Dish

Ingredients

• 1 (16-ounce) can dark red kidney beans
• 1 (16-ounce) can white kidney beans
• 1 (16-ounce) can black beans
• 4 ounces bacon, cut into 1-inch pieces
• 1 1/2 cups demi-glace (brown sauce)
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 tablespoons finely chopped fresh chives

Directions

1. Drain and rinse all liquid off beans. Combine beans in a bowl and set aside.

2. Begin cooking bacon in a saute pan. Remove bacon to drain on paper toweling. In same pan lightly saute onion and garlic in bacon fat until translucent. Add red wine and reduce by half.

3. Add demi-glace and tomato paste to the pan with the onion, garlic, and bacon fat, then incorporate all beans with mixture. Lower heat and simmer. Add rosemary and chives. Season with salt and pepper, to taste.

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