Baked beans are a popular traditional comfort food in North America and the British isles. Even those who profess not to care for beans likely enjoy a healthy helping once in a while, even if they are often consumed from a can. But they’re one of the easiest way to cook beans at home, and I have many recipes for baked beans that appear from time to time on my table. This latest version is sure to become a favorite. Here I’ve added some red pepper with the beans and for the seasoning, a good dose of sweet paprika, chili powder, and fresh mint. For a smoky version, use smoked paprika instead. Economical, healthy, hearty, and easy to prepare, most of the cooking time is hands-off as the beans simmer in the oven. I served them with cornbead muffins and a barley soup for a complete and nourishing dinner.

Baked Beans with Paprika and Fresh Mint

Recipe by Lisa Turner
Cuisine: Indian fusion
Published on April 8, 2025

Economical, nourishing and easy-to-prepare variation on classic baked beans, cooked with chilies, paprika, and served with fresh mint

Preparation: 15 minutes
Cooking time: 2 1/2 hours

Print this recipe

Ingredients:

1 1/4 cups dried white beans such as cannellini or navy
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced or crushed
1 bay leaf
3 tablespoons tomato paste
1 large tomato, diced
1 red bell pepper, seeded and cut into 1-inch pieces
1 tablespoon flour
1 tablespoon sweet or smoked paprika
1 1/2 teaspoons Kashmiri or other chili powder
1/2 teaspoon ground cayenne (optional)
fresh cracked black pepper, to taste
1 1/2 teaspoons sea salt, or to taste
1/4 cup fresh mint leaves, finely chopped (or 1 tablespoon dried mint)

Instructions:

Rinse the beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender. Drain and set aside.
Wipe the saucepan clean, add the olive oil, and heat over medium heat. When hot, add the onion and cook for 5 minutes, until translucent. Add the garlic and chilies and cook for another few minutes. Stir in the bay leaf, tomato paste, tomato, and red pepper, and cook for another 5 minutes. Sprinkle in the flour, stir well, and simmer for another 5 minutes, stirring frequently. Stir in the paprika, chili powder, cayenne if using, black pepper, and salt, and cook for another minute. Pour in 2 cups water and stir well to combine.
Preheat an oven to 350°F. Lightly grease a standard casserole dish with olive oil. Transfer the beans to the dish, cover, and bake until the beans are bubbling, about 1 hour. Remove the lid and cook for another 5 to 10 minutes, until the liquid is reduced and the beans have thickened. Sprinkle with the mint and let sit for about 10 minutes before serving.

Makes 4 to 6 servings

Other baked bean recipes to try from Lisa’s Vegetarian Kitchen:

Nigerian Baked Beans

Baked Gigantes Beans in Tomato Sauce

Gigantes Bean Tomato Casserole

Cornmeal-Crusted Kidney Bean and Black Bean Chili

On the top of the reading stack: On Democracies and Death Cults: Israel and the Future of Civilization by Douglas Murray

Source link