The rustic French dish called haricots rouges à la vigneronne, or winemaker’s red beans, boasts rich, bold, beef bourguignon-like flavors. Our version, made with canned kidney beans, is quick and easy. Carrots and onion add sweetness to balance the tannins of the red wine, while bacon contributes a smoky, long-cooked flavor. This is the perfect accompaniment to roasted pork or chicken. Or make it the center of a meal with a bright arugula salad and crusty bread alongside.