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Ingredients
| pinto beans: 1 lb |
| red pepper flakes: 3/4 tsp (crushed) |
| water: 9 cups |
| salt: 2 1/4 tsp (divided) |
| olive oil: 2 Tbl |
| onions (chopped): 4 cups (chopped) |
| red bell pepper (chopped): 2 cups (chopped) |
| garlic: 3 cloves (minced) |
| red tomatoes (chopped): 3 cups (chopped) |
| light brown sugar (packed): 1/4 cup |
| fresh peppermint: 2 Tbl (chopped) |
| paprika: 1 1/2 tsp |
| black pepper: 1/4 tsp |
| balsamic vinegar: 1 Tbl |
Summer Baked Beans
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
10 serving(s)
Tags
- Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.
- Drain beans.
- Combine beans and crushed red pepper in pan; add water.
- Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender.
- Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid.
- Return beans and cooking liquid to pan. Stir in 1 teaspoon salt.
- Remove from heat and keep warm.
- Preheat oven to 325 degrees.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally.
- Add bell pepper and garlic; cook 1 1/2 minutes or until pepper is crisp-tender, stirring frequently.
- Add tomato; cook 1 1/2 minutes, stirring frequently.
- Remove from heat. Stir in sugar, mint, paprika and black pepper. Add onion mixture and 1/2 teaspoon salt to bean mixture, stir well to combine.
- Cover and bake at 325 degrees for 1 hour.
- Stir in vinegar.
- Serve.