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)

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

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 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.

Preheat oven to 325°.

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.

Nutritional Information

Calories:

247 (13% from fat)

Fat:

3.6g (sat 0.5g,mono 2.1g,poly 0.6g)

Protein:

11.1g

Carbohydrate:

45g

Fiber:

13.6g

Cholesterol:

0.0mg

Iron:

3.5mg

Sodium:

543mg

Calcium:

82mg