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Summer Baked Beans

Yield 10 servings (serving size: about 3/4 cup)
Crushed red pepper, paprika, mint, and balsamic vinegar recall the eastern Mediterranean. You also can use a quick-soak method: Cover the beans with water, and bring to a boil. Cook 2 minutes, remove from heat, cover, and let stand 1 hour. To make a day or two ahead, prepare the beans up to the point of baking, and refrigerate. The day of the cookout, bring to a simmer on the stovetop, then bake.


  • 1 pound dried pinto beans
  • 3/4 teaspoon crushed red pepper
  • 9 cups water
  • 2 1/4 teaspoons salt, divided
  • 2 tablespoons olive oil
  • 4 cups chopped onion
  • 2 cups chopped red bell pepper
  • 3 garlic cloves, minced
  • 3 cups chopped tomato
  • 1/4 cup brown sugar
  • 2 tablespoons chopped fresh mint
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar

Nutrition Information

  • calories 247
  • caloriesfromfat 13 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 11.1 g
  • carbohydrate 45 g
  • fiber 13.6 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 543 mg
  • calcium 82 mg

How to Make It

  1. 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.

  2. Combine beans and crushed red pepper in pan; add water. Bring to a boil; reduce heat, and simmer 1 1/4 hours or until beans are tender. Drain in a colander over a bowl. Reserve 1 cup cooking liquid; discard remaining cooking liquid. Return beans and reserved cooking liquid to pan. Stir in 1 teaspoon salt. Remove from heat; keep warm.

  3. Preheat oven to 325°.

  4. 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 bell 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, stirring well to combine. Cover and bake at 325° for 1 hour. Stir in vinegar.