Summer Baked Beans

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.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 13%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.1g
  • Carbohydrate: 45g
  • Fiber: 13.6g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 543mg
  • Calcium: 82mg

Ingredients

  • 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

Preparation

  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.
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