Summer Baked Beans Recipe

Name: Summer Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried pinto bean; 3/4 teaspoon crushed red pepper flakes; 9 cups water; 2 1/4 teaspoons salt, divided; 2 tablespoons olive oil; 4 cups onions, chopped; 2 cups red peppers, chopped; 3 garlic cloves, minced; 3 cups tomatoes, chopped; 1/4 cup brown sugar; 2 tablespoons of fresh mint, chopped; 1 1/2 teaspoons paprika; 1/4 teaspoon black pepper; 1 tablespoon balsamic vinegar

Servings: persons

1 lb dried pinto bean
3/4 teaspoon crushed red pepper flakes
9 cups water
2 1/4 teaspoons salt, divided
2 tablespoons olive oil
4 cups onions, chopped
2 cups red peppers, chopped
3 garlic cloves, minced
3 cups tomatoes, chopped
1/4 cup brown sugar
2 tablespoons of fresh mint, chopped
1 1/2 teaspoons paprika
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar

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.
2
Drain beans.
3
Combine beans and crushed red pepper in pan; add water.
4
Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender.
5
Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid.
6
Return beans and cooking liquid to pan. Stir in 1 teaspoon salt.
7
Remove from heat and keep warm.
8
Preheat oven to 325 degrees.
9
Heat oil in a large nonstick skillet over medium-high heat.
10
Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally.
11
Add bell pepper and garlic; cook 1 1/2 minutes or until pepper is crisp-tender, stirring frequently.
12
Add tomato; cook 1 1/2 minutes, stirring frequently.
13
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.
14
Cover and bake at 325 degrees for 1 hour.
15
Stir in vinegar.
16
Serve.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb dried pinto bean, 3/4 teaspoon crushed red pepper flakes, 9 cups water, 2 1/4 teaspoons salt, divided, and more.

Yes, Summer Baked Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Baked Beans

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