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A Healthy Red Wine and Veggie Dish

Red wine and vegetablesFor those of us working hard to incorporate more veggies in our diets, here’s a fun recipe that uses a variety of tasty produce as well as your favorite dry, red wine.  Think veggies and reds don’t mix?  Think again!  Here’s what you need:

  • 1 potato chopped into cubes (each about 1”)
  • 1 carrot, chopped
  • 1 onion (white), chopped
  • 2 cloves garlic, finely-chopped (or minced)
  • 1/2 lb of sliced mushrooms
  • 4 cups pinto beans, cooked
  • 1/4 cup water
  • 1 1/2 cup water (for later)
  • 3 bay leaves
  • 3 tablespoons of tomato paste
  • 1 tsp. thyme
  • 1 tsp. salt
  • 1 1/2 cups of your favorite dry, red wine

In a big pot, cook the chopped onion, browning slightly (if desired), while adding 1/4 cup water gradually.  Next, add the chopped carrot, potato chunks, tomato paste, thyme, bay leaves, and 1 1/2 cup water.  Bring the pot to a boil, stirring frequently, and let it continue to boil uncovered until the potato and carrot pieces soften, approx. 20-25 min.  (Note: If the water level gets too low, add more H2O so the veggies remain submerged and do not burn.  This may vary depending on elevation.)  After the potato and carrot are done, add your favorite dry red wine, the pinto beans, chopped onion, salt, and garlic.  Bring the pot back to a boil, then let it simmer over low heat an additional 10-15 minutes.  Take out the three bay leaves; they are for flavor, only, and not to be eaten!  While the pot finishes simmering, brown the mushrooms over low heat in a greased frying pan.  Once they are done, stir them into the pot!  Now, it’s time to eat!  Bon appétit!

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