“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.”
2hrs 30mins

Ingredients Nutrition


  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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