BAKED BEANS WITH MINT, PEPPERS AND TOMATOES

Baked Beans With Mint, Peppers and Tomatoes image

I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

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Ingredients

1 pound borlotti or pinto beans, rinsed, picked over and soaked, if desired, in 2 quarts water for six hours or overnight
1 dried or fresh hot red chili pepper
Salt
2 medium onions, chopped
1/4 cup extra virgin olive oil
3 large garlic cloves, minced or pressed
2 red bell peppers, chopped
2 teaspoons paprika
1 14-ounce can chopped tomatoes with juice
2 tablespoons tomato paste
Freshly ground pepper
2 tablespoons chopped fresh mint, plus additional for garnish

Steps:

If you have soaked the beans, drain them over a bowl and use the soaking water for cooking. Combine with enough water to cover by two inches in a large, ovenproof casserole or Dutch oven. Add the dried chili, bring to a boil, reduce the heat and simmer 45 minutes to an hour until the beans are tender but intact. Stir in salt to taste.
While the beans are simmering, heat the oven to 300 degrees and prepare the remaining vegetables. Heat the oil over medium heat in a large, heavy frying pan. Add the onions. Stir together, cover and cook, stirring occasionally, for 15 minutes until lightly browned. Stir in the garlic, the red peppers and a pinch of salt, and cook, stirring, for five minutes until the peppers are just tender and the mixture is fragrant. Add the paprika, tomatoes and tomato paste, and cook, stirring often, until the tomatoes have cooked down a little, five to 10 minutes. Remove from the heat, and add this mixture to the beans. Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.
Place the beans in the oven, and bake, covered, for 1 1/2 hours until very tender and the broth has reduced to a thick sauce. Stir and check from time to time to make sure the beans are covered with liquid. Add hot water if necessary. Garnish with additional mint and serve, or allow to cool and serve warm.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 10 grams, Fiber 15 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 567 milligrams, Sugar 8 grams

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Qudrat Shahab

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These beans are perfect for a summer cookout. They're light and refreshing, and they go well with grilled meats and vegetables.

Alicia Carter

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I love the combination of mint and peppers in these beans. It gives them a unique and delicious flavor.

Non Saha

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These beans are a great way to use up leftover vegetables. I always have a few cans of beans in my pantry so I can make this dish anytime.

Hicham Url

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I made these beans for a potluck and they were a hit. Everyone loved the unique flavor.

Mckenzie

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These beans are so easy to make and they're so delicious. I love the combination of sweet and savory flavors.

kikik kikik

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I've made these beans several times and I've never been disappointed. They're always a hit with my family and friends.

Nasur Ullah

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I'm a vegetarian and I love these beans. They're a great source of protein and they're so flavorful.

Taha Rafiq

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These beans are a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavor.

Gabriel Saiz

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I made these beans in my slow cooker and they turned out great! They were so easy to make and I didn't have to babysit them all day.

firas firas

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These beans are perfect for a summer cookout. They're light and refreshing, and they go well with grilled meats and vegetables.

Naomi Nwafor

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I love the combination of sweet and savory in these beans. The tomatoes and peppers add a nice sweetness, while the mint and cumin add a savory depth of flavor.

Ahnijka Bellamy

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These beans are easy to make and they're a great way to use up leftover vegetables. I always have a few cans of beans in my pantry so I can make this dish anytime.