Baked Beans With Mint Peppers And Tomatoes Food

BAKED BEANS AND PEPPERS

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
• Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

BAKED BEANS WITH MINT, PEPPERS AND TOMATOES

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.

TOMATO BAKED BEANS

Steps:

• Soak the beans in 6 cups of water for 8 hours or overnight. Drain just before beginning to cook.
• Finely chop white onion and tomatoes, separately, in a food processor (Make sure the juice has been take out of the tomatoes).
• Saute onions in a large pot, with the olive oil until translucent, about 3 minutes. Add tomatoes and saute for 2 minutes longer, adding the salt and pepper in the process.
• Add crushed fennel seeds, and peanut butter and let blend until peanut butter melts. Add beans and brown sugar and stir thoroughly.
• Add 4 and a half cups of water, and bring it to a boil. Bring it to a simmer and slow cook for 3 hours, covered. Last hour of it can be uncovered to reduce water. Let it cool before serving.

COUSCOUS WITH PEPPERS, TOMATOES, BEANS AND MINT

Steps:

• Preheat oven to 200 degrees C/400 degrees F or Gas mark 6.
• Prepare the peppers by removing the seeds and cutting them into wide strips. Place in a shallow roasting tin with the cherry tomatoes which have been cut in half. Add the olive oil and, with your hands, make sure everything is well coated.
• Roast in the oven for about 30 minutes until the vegetables are just slightly charred.
• Put couscous in a large bown and cover with the hot stock. Stir briefly and leave for about 5 minutes until all the liquid has been absorbed. Fluff up with a fork.
• Add the roasted veggies, the drained rinsed kidney beans and the fresh chopped mint (dried mint doesn't work in this recipe) and mix everything thoroughly. Season to taste.

PAT'S BAKED BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
• To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
• Cover and bake in preheated oven for 1 hour.