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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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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. 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 fresh mint, chopped |
1 1/2 teaspoons paprika |
1/4 teaspoon black pepper |
1 tablespoon balsamic vinegar |
Directions:
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.
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