02/21/08 Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. One of the most interesting and versatile foods are beans and legumes. Today I want to share one of my favorite beans and of course the wines that go well with them. I know I often encourage you to use canned beans when you are in a pinch. The convenience is undeniable. But I must admit that there is something especially rich about oven roasted beans that are unparalleled. I soak a couple of cups of dried beans such as Canelli beans overnight. The next day just rinse and drain them. In a heavy oven crock I combine the soaked beans with lots of olive oil, fresh sage, salt, chili pepper flakes, chicken stock and a can of diced tomatoes. I cover the mixture and cook it slowly for several hours, checking often to be sure the liquid doesn't disappear. If you would like a one dish meal then when the beans are nearly done you can add a few chicken thighs and continue cooking until the chicken is tender and cooked through. I like these beans as a side dish with sautéed spinach along side lamb chops or smoked turkey. As for wines, bright reds such as Morgon, Rioja and Chianti work well as do crisp dry but fruit driven whites such as northwest Pinot Gris are the wines that I believe go best with this savory dish. If you have the time it is well worth the effort! Remember to send your wine questions to Linda at Vine to Wine dot net and thank you for joining me on today's Vine to Wine.