>   SAN-J Tamari Organic gluten-free soy sauce.  It's got a more
>   rich flavour, I use a bit less then what a recipe calls for.

Thanks for the input. Bonnie had some San-J, 
whether gluten-free or not I didn't notice,
and I used it to good effect, but now it's 
gone, and I DON'T WANT TO GO TO WHOLE FOODS 
to replace it. 

> ... To know the world one must construct it.

I read To know the world one must constrict it
and thought, no, To know the world one must 
expand it.

A dash of soy sauce wouldn't hurt in this; if
one wanted to be purist, Maggi would work well.

RED BEANS IN WINE
categories: French, Californian, side
servings: 6

2 c dried kidney beans
Water
3/4 c dry red wine
1 lg onion, chopped
2 Tb butter
2 cloves garlic, crushed
1/2 lb salt pork or jowl bacon, parboiled (or tt)
1 ts flour
1 ts salt
freshly ground black pepper
chopped parsley
h - bouquet garni, tied together
3 sprigs parsley
1 stalk celery
1/2 bay leaf
2 sprigs fresh thyme or 1/4 ts dried

Sort dried beans and wash in water. Drain. Place beans 
in heavy pan with wine and just enough water to cover. 
Bring to boil and skim well. Cover; reduce heat to low.

Meanwhile, cook onion in 1 Tb butter until soft but not 
brown and add to bean pot along with bouquet garni, 
garlic, and pork. Cook slowly until beans are tender, 
about 1 1/2 hr, adding more boiling water as needed. 
When done, drain and reserve remaining cooking liquid.

Place beans in heated serving dish and keep warm. 
Measure cooking liquid and return liquid to pan (there 
should be between 1/2 and 1 c liquid. If more, boil to 
reduce to proper amount). Discard bouquet garni. 
Remove pork. Thicken liquid from beans by rubbing 
together remaining 1 Tb butter with flour, then add 
to cooking liquid and simmer, uncovered, stirring 
until liquid thickens or comes to a boil. Add salt 
and pepper to taste.

Slice pork and arrange around edge of beans. Pour 
thickened cooking liquid over pork and beans. Sprinkle 
chopped parsley over top.

LA Times, inspired by Claude Monet
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