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Ingredients

12 ounces dry mixed beans
1 1/2 pounds Italian turkey sausage links
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
1 cup white wine
1 red bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen green peas, thawed

Directions

Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.

Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.

In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.

Ingredients

2 pounds pork tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 cup fresh blackberries
1/2 cup Cabernet Sauvignon (or other dry red wine)

Directions

Remove the pork tenderloin from the refrigerator, and allow to come to room temperature, about 1 hour.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub the pork with the olive oil, then sprinkle with salt, pepper, rosemary, and sage; rub the herbs into the pork.

Cook on the preheated grill until the tenderloin is crisp on all sides, about 15 minutes. Reduce heat to low and continue cooking, turning occasionally, until the pork is no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). While the pork is cooking, bring the blackberries and wine to a boil in a small saucepan over high heat. Reduce heat to low and continue simmering until the berries have burst and the sauce has reduced slightly, 10 to 20 minutes. Let the meat rest 10 minutes before slicing; serve with the blackberry sauce.

Ingredients

1 (10.75 ounce) can Campbell’s?(r) Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
2 cups small whole mushrooms
2 cups fresh or thawed frozen whole baby carrots
1 cup frozen small onions, thawed
1 1/2 pounds beef top round steak, 1 1/2-inches thick, cut into 1-inch pieces

Directions

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Ingredients

2 pounds squid – tentacles and tubes, cleaned and cut into chunks
2 medium onions, finely chopped
2 bay leaves
5 whole cloves
1 (3 inch) cinnamon stick
2 cups dry red wine
1/3 cup olive oil
1/3 cup malt vinegar
1/4 teaspoon ground black pepper

Directions

Place the squid and onions into a large saucepan with the cinnamon stick, cloves, and bay leaves. Cover, and simmer over low heat for about 10 minutes. During this time the squid will release its juices. Uncover the pan, and simmer until the juice has mostly evaporated. Remove the cinnamon stick, cloves, and bay leaves.

Stir in the wine, olive oil, malt vinegar and pepper. Cover and cook over low heat for about 1 hour, stirring occasionally. If necessary, remove the lid shortly before the end of cooking to allow the sauce to thicken. Ladle into bowls to serve.