Summer Baked Beans - cooking recipe

Ingredients

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

Preparation

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.
Drain beans.
Combine beans and crushed red pepper in pan; add water.
Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender.
Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid.
Return beans and cooking liquid to pan. Stir in 1 teaspoon salt.
Remove from heat and keep warm.
Preheat oven to 325 degrees.
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 pepper is crisp-tender, stirring frequently.
Add tomato; cook 1 1/2 minutes, stirring frequently.
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.
Cover and bake at 325 degrees for 1 hour.
Stir in vinegar.
Serve.