Summer Baked Beans

• 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 of fresh mint, chopped
• 1 1/2 teaspoons paprika
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar

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.

pinto bean, crushed red pepper, water, salt, olive oil, onions, red peppers, garlic, tomatoes, brown sugar, mint, paprika, black pepper, balsamic vinegar

Taken from www.food.com/recipe/summer-baked-beans-174612 (may not work)