Burgundy Bean Soup
A hearty Burgundy Bean Soup featuring tender beans, savory ham, and rich tomato wine flavors, perfect for comforting meals and gatherings with robust, savory notes.
Ingredients
Instructions
- Soak the pinto beans in water overnight.
- Alternatively, bring beans to a boil, then reduce heat and simmer for 2 minutes. Cover and let stand for 1 hour.
- Add the soaked beans, water, ham bone or ham hocks, chopped onion, minced garlic, salt, pepper, and bay leaf to a large pot. Bring to a boil.
- Reduce heat, cover, and simmer for 1 1/2 hours, stirring occasionally.
- Add the canned tomatoes, Burgundy wine, tomato sauce, and brown sugar. Continue to simmer until flavors meld and beans are tender.
Tips & Substitutions
For a richer flavor, consider adding chopped carrots or celery along with the onions. If pinto beans aren't available, navy beans can be a suitable substitute. Always soak beans for optimal tenderness; if you're short on time, the quick soak method works well. Adjust the level of brown sugar based on your sweetness preference, balancing it with the acidity of the tomatoes.
Serving Suggestions
Serve the Burgundy Bean Soup with crusty bread or cornbread for a hearty meal. A sprinkle of fresh parsley on top adds a nice touch. This dish pairs beautifully with Quick Ham And Potatoes for a satisfying dinner spread. For added texture, consider topping with crispy bacon or shredded cheese before serving.
Storage & Reheating
Store any leftover Burgundy Bean Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the consistency. It also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Burgundy Bean Soup contains roughly 639 calories, with 8g protein, 142g carbohydrates, and 5g fat. It is an excellent source of vitamin C (257% of the Daily Value), iron (84% of the Daily Value), and dietary fiber (59% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1152mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned pinto beans to save time. Drain and rinse them before adding to the soup. Reduce the cooking time to about 30 minutes since the beans are already cooked, allowing the flavors to meld without overcooking the beans.
What type of ham should I use in this recipe?
A meaty ham bone or ham hocks is recommended for the best flavor. However, you can also use leftover cooked ham, diced into chunks. If you prefer a vegetarian option, omit the ham and use smoked paprika or liquid smoke for a similar flavor.
How can I adjust the spice level of the soup?
To spice things up, consider adding a diced jalapeño or a pinch of cayenne pepper when sautéing the onion and garlic. For a milder flavor, stick to the recommended seasonings, or serve with hot sauce on the side for those who want to add heat to their individual bowls.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).