- 1 pound dry pinto beans
- 3/4 teaspoon crushed red pepper
- 9 cups water
- 2 tablespoons olive oil
- 4 cups chopped onion
- 2 cups chopped red bell pepper
- 3 garlic cloves, minced
- 1/4 cup brown sugar
- 2 tablespoons chopped fresh mint
- 1 1/2 teaspoons paprika
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 3 cups chopped tomato
- 2 1/4 teaspoons salt
Preparation: Rinse and drain beans. Discard damaged beans and any foreign material. Cover beans with 6 cups water and boil for two minutes. Cover pot; soak for one to four hours. Discard soaking water.
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. Remove from heat.
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. Remove from heat. Stir in sugar, mint, paprika, and black pepper. Add onion mixture to bean mixture, stirring well to combine. Cover and simmer 1 hour. Stir in vinegar,salt, and chopped tomatoes and cook for 5 more minutes.
Notes: To avoid tough beans, always add acidic ingredients such as tomatoes, vinegar, and salt to beans at the end of cooking time.
Serv. Size: Serving size 3/4 cup
Amount Per Serving
Cals: na From Fat: na
Total Fat: na
Total Carb: na
Dietary Fiber: na