Ingredients
- 5 ounces bacon slices (5 slices)
- 1 tablespoon olive oil
- 4 ounces white onion (chopped, 1/2 onion)
- 2 teaspoons garlic, minced
- 2 cups beef stock
- 1 can (15 1/2 ounce) pinto beans
- 1 can (14 1/2 ounce) stewed tomatoes (Italian-style)
- 2 stalks celery, chopped
- 1 bay leaf
- 1 medium apple (thinly sliced)
- 1/2 cup red wine
- Salt and pepper
How to Make
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Step 1: In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
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Step 2: In a large saucepan over medium flame, heat olive oil and saute onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil, reduce heat and simmer.
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Step 3: In a small saucepan over medium heat add sliced apple and red wine, cook and stir until soft.
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Step 4: Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.
We hope you enjoy this recipe!
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