Burgundy Baked Beans

Whether its baked beans for a crowd at summer cookouts or dinner for two by the fire on a chilly fall evening, our Burgundy Baked Beans are of tangy, sweet, smoky flavors in every spoonful.

Ingredients:

  • Two 15-ounce cans pinto beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed
  • 2 tablespoons olive oil
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped celery
  • 2 cloves of garlic, finely chopped
  • ½ cup Duplin Gourmet Muscadine Smokehouse Grilling Sauce
  • ½ cup Duplin Gourmet Muscadine Carolina Mustard Sauce
  • ½ cup honey
  • ½ teaspoon coarsely ground fresh black pepper
  • 1 teaspoon finely chopped fresh rosemary
  • 1 bay leaf
  • ⅓ cup Duplin Burgundy wine
  • Salt to taste
  • 8 slices of bacon, cooked until crispy and cut into pieces
  • Optional: 6 grilled sausages

Directions:

  1. Preheat oven to 350 degrees.
  2. Place the beans into a crock or 8-by-8-inch baking dish. Use a spoon to gently mix the beans together. Set pan aside.
  3. Heat a skillet over medium heat and add the olive oil. Add the onion and celery, sautéing about 5 minutes until the onion starts to become translucent. Add the garlic and sauté for another two minutes. Remove from heat.
  4. Add the cooked onion mixture to the beans and gently mix well with the spoon. Add the Duplin Gourmet Muscadine Carolina Mustard Sauce and Smokehouse Grilling Sauce, honey, black pepper, rosemary, bay leaf, Duplin Burgundy wine and salt to taste. Gently stir again until sauce is well combined and coats the beans. 
  5. Scatter the bacon over the beans.
  6. Bake the beans in the oven for 60 to 90 minutes, until the sauce has thickened.
  7. Remove beans from the oven and let casserole sit for 10 minutes. Remove the bay leaf.
  8. If you’re adding sausages, cut 3 of the sausages into ½-inch-thick slices.
  9. Arrange 3 whole sausages around the edge of the casserole. Place sliced sausages in the middle.
  10. Serves 4.
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