STREAMING NOW: Jamie's Super Food

Summer Baked Beans

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a