Baked Beans And Peppers Recipes

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BAKED BEANS WITH MINT, PEPPERS AND TOMATOES



Baked Beans With Mint, Peppers and Tomatoes image

I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

1 pound borlotti or pinto beans, rinsed, picked over and soaked, if desired, in 2 quarts water for six hours or overnight
1 dried or fresh hot red chili pepper
Salt
2 medium onions, chopped
1/4 cup extra virgin olive oil
3 large garlic cloves, minced or pressed
2 red bell peppers, chopped
2 teaspoons paprika
1 14-ounce can chopped tomatoes with juice
2 tablespoons tomato paste
Freshly ground pepper
2 tablespoons chopped fresh mint, plus additional for garnish

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.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 10 grams, Fiber 15 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 567 milligrams, Sugar 8 grams

SPANISH BAKED BEANS WITH TOMATOES AND PEPPERS



Spanish Baked Beans with Tomatoes and Peppers image

Provided by Albert Bevia @ Spain on a Fork

Categories     Side Dish

Time 45m

Number Of Ingredients 13

2 tbsp extra virgin olive oil
3 cloves garlic
1 small onion
1/2 red bell pepper
1/2 green bell pepper
1 15 oz can diced tomatoes
1 cup jarred white beans
1 cup jarred kidney beans
1 tsp sweet smoked paprika
1 tbsp brown sugar
2 tbsp parsley flakes
1 tsp sea salt
1/2 tsp black pepper

Steps:

  • Finely mince 3 cloves of garlic, finely dice 1 small onion, roughly dice 1/2 red bell pepper and 1/2 green bell pepper, heat a fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add the diced onions and minced garlic and mix with the oil, 3 minutes later add the diced bell peppers and mix with the onions and garlic, 4 minutes later season everything with sea salt and freshly cracked black pepper, mix it all together and turn off the heat, set aside
  • Rinse 1 cup of white beans and 1 cup of kidney beans under cold running water, then add them to a large bowl, along with one 15 oz can of diced tomatoes, the bell pepper mixture in the pan, 1 tsp of sweet smoked paprika, 2 tbsp of parsley flakes, 1 tbsp of brown sugar, 1 tsp of sea salt and about 1/2 tsp freshly cracked black pepper, mix it all together until well combined and then transfer to a casserole dish, make sure everything is evenly distributed
  • Add the casserole dish into a preheated oven (bake only option) 210 C - 410 F between 25 to 30 minutes, then remove from the oven and serve at once, enjoy!

DR PEPPER BAKED BEANS



Dr Pepper Baked Beans image

These Dr Pepper Baked Beans are sweet and delicious and ready in less than an hour!

Provided by Rebecca Hubbell

Categories     Dinner     Side Dish

Time 45m

Number Of Ingredients 12

1 tablespoon olive oil
1 small yellow onion (diced)
1/2 teaspoon garlic powder
2 15 oz. cans cannellini beans (drained and rinsed)
1 cup Dr Pepper (divided)
1/3 cup molasses
2 teaspoons ground mustard
1/4 cup light brown sugar
1 teaspoon Worchestershire sauce
2 tablespoons ketchup
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Add oil to a large pot and heat on medium heat, add in diced onions and garlic powder. Cook until soft, about 3 to 4 minutes, stirring occasionally.
  • Add in beans and 1/2 cup Dr Pepper, stir and simmer for about 6 to 7 minutes.
  • Add in remaining ingredients and simmer for another 8 to 10 minutes.
  • Transfer beans to an oven safe dish and bake for 20 minutes.

Nutrition Facts : Calories 141 kcal, Carbohydrate 30 g, Fat 2 g, Sodium 160 mg, Sugar 29 g, ServingSize 1 serving

PERFECTLY BAKED BEANS



Perfectly Baked Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 18 servings

Number Of Ingredients 13

4 slices regular bacon, diced
1 medium onion, cut into small dice
1 medium green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
1 fresh jalapeno, chopped
4 large cans (28 ounces each) pork and beans
1 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tablespoons ketchup
1 tablespoon yellow mustard
2 chipotle peppers, minced
6 slices thin bacon

Steps:

  • Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
  • Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

BLACK BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

BEEF & BAKED BEANS STUFFED BELL PEPPERS



Beef & Baked Beans Stuffed Bell Peppers image

Make and share this Beef & Baked Beans Stuffed Bell Peppers recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 medium green peppers
1/3 cup chopped onion
1 cup baked beans
1 garlic clove, minced
2 tablespoons butter or 2 tablespoons margarine
1/2 lb ground beef
3 tablespoons barbecue sauce
1/3 cup chopped celery
3 slices gruyere cheese

Steps:

  • Cut peppers in half lengthwise, remove seeds.
  • Cook 5 minutes in boiling water.
  • Drain.
  • Sauté celery, onion, and garlic in butter until tender.
  • Remove from pan.
  • Brown ground beef in same skillet.
  • Stir in sautéed vegetables, beans and barbecue sauce.
  • Fill peppers.
  • Place in shallow baking dish.
  • Bake at 350°F for 20 minutes.
  • Top with cheese.
  • Bake 10 minutes more.

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