Firm, rich-flavored beans, such as kidney and pinto beans, work best here.
2 T butter or extra-virgin olive oil
1 small onion, chopped
1 small garlic clove, minced
1 1/2 c to 2 c chopped or sliced apples
2 t fresh thyme leaves, or 1/2 t dried thyme
1/4 c dry red wine or dry sherry; or apple juice; or grape juice
3 c cooked kidney or pinto beans, drained
salt and black pepper, to taste
butter or extra-virgin olive oil, for garnish, optional
1. Melt butter or heat oil in a large skillet over medium heat. Add onion, garlic, and apples and sauté, stirring occasionally, until softened and golden, 5 to 7 minutes.
2. Add the thyme and red wine. Bring to a boil and cook until the red wine has mostly evaporated, a couple of minutes. Add the beans, salt, and pepper. Stir to combine well. Cook for five minutes or so, until heated through. Taste for seasonings. Serve hot, with butter or a drizzle of olive oil over the top, if you so wish.