Red Wine Recipes
Simple and Delicious

I will try and present red wine recipes that are just as easy to make as popping the cork on your favorite Red Wine bottle.

I would like to start our red wine recipes page with a delicious and easy to make favorite from our house to yours.

Please remember to check back often as we highlight new recipes that either includes red wine or would be paired well and enhanced by a great red wine.

 Jeffrey's Kitchen: Red Wine For Cooking

I try to make healthy meals each day for my wife and 3 children and this is one of our favorites. Remember red wine for cooking can be just as enjoyable as red wine for drinking. I hope you enjoy it!

Please note that the heavy tomato base in this dish pairs well with red wines such as medium bodied Sangiovese and Zinfandel.

Vegetarian Green Beans - "Fasoulakia"

This is a very popular Greek lentin dish that we love to eat all year long. Since it pairs so well with my favorite wines I thought it would be great for it to be the first of my red wine recipes to share with you.

The leeks should be soaked to thoroughly clean. There is a little prep work for the beans and leeks but when the garlic and onions begin to sizzle the delicious aroma will make it all worth it.

In fact, this may be the ideal time to open your

favorite red wine. The rest of the recipe is simple:


1/3 cup olive oil

3 leeks ( Use only white end ), cut lengthwise and wash off the sand between layers, then sliced very thin.

4 cloves garlic, crushed

1/3 cup fresh dill ( or 2 Tbsp. dried )

1 tsp. Spearmint

3/4 cup curly parsely

1 tsp. Oregano

2 lbs. green beans ( select firm green beans ), washed, trim ends and cut into bite size pieces.

1 28 oz. can crushed tomatoes

1 cup water

2 tsp. Salt

1/8 tsp. Pepper

2 tsp. Sugar


In a 4 quart pot, warm oil and add leeks and garlic.

Saute until tender over medium heat (about 5 minutes). Turn heat up to medium high and add dill, spearmint, parsley and oregano. Stir well into leek mixture. Continue to cook until it begins to sizzle.

Add green beans and stir well. Add tomatoes, water, salt, pepper, and sugar. Turn heat on high; stir until it comes to a full boil. Turn heat down to medium; cover pot and cook for 30-45 minutes or until tender, remembering to stir every 8-10 minutes.

Remove lid and continue to cook on medium heat for 10-12 more minutes. This will reduce and thicken the sauce. Taste to see if more salt is desired.

Cook's Note: Sugar is optional. It can help to tone down the acidity of the canned tomatoes. Of course a good red wine can do this also, so you choose.


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