never cook with a wine wouldn't drink

Black Bean Stew with Red Wine

This is a wonderfully tasty one-pot recipe that you can assemble in a flash and then put on the stovetop to cook. As with most soups and stews, it's best made the night before and left to sit overnight in the fridge so that the flavors can develop. Add a green salad and some crusty French bread and voila, dinner is served!

Note: To make this recipe vegetarian, just substitute vegetable stock for the chicken stock. To make it a heartier, even more protein dense dinner, add sliced or crumbled sausage (your choice, meat or veggie) to the cook pot.


2 cups of black beans, soaked overnight (Alternatively, use two 15 ounce cans of black beans. I like Eden Organic brand.)

2 cans (14 oz each) of chicken broth

1 cup water

2/3 cup + 1 Tablespoon ACADÉMIE Blend #1

28 ounce can fire roasted tomatoes, chopped (Try Muir Glen Organics brand. They're delicious!)

2 carrots, chopped

1/2 medium onion, chopped

Pinch of red pepper flakes, to taste, optional

Salt and pepper, to taste

Buy the wine for this recipe by clicking here


In a large pot, combine all ingredients except the 1 Tablespoon of Blend #1. Bring ingredients to a low simmer and cook for 1 hour with the lid off, then 1-2 hours with the lid on. After the beans are done to your liking (this will depend on whether your beans are soaked or canned and ready to eat... mine took the full 3 hours of cook time), turn off the heat and add the final Tablespoon of Blend #1.

2-3 hours

2-4 servings

ACADÉMIE Kitchen Creations