Summer Baked Beans Recipes

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SUMMER BAKED BEANS

This is from Cooking Light. Sounds delicious! I can't wait to try them! The cooking time does not include time to soak the beans.

Provided by susie cooks

Categories     Beans

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 14



Summer Baked Beans image

Steps:

  • 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.

Nutrition Facts : Calories 250.1, Fat 3.6, SaturatedFat 0.6, Sodium 541.1, Carbohydrate 44.9, Fiber 9.4, Sugar 11.7, Protein 11.3

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

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