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Barbecue Baked Beans with Peaches

Heavenly Barbecue Baked Beans with Peaches

Delightful Barbecue Baked Beans with Peaches blend savory and sweet to wow your guests at any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 2 cups Navy Beans can substitute with pinto or great Northern beans
  • 6 oz Bacon turkey bacon can be used or omitted for vegetarian version
  • 1 medium Red Bell Pepper any bell pepper can be used
  • 1 medium Yellow Onion substitute with white onion if necessary
  • 2 cloves Garlic fresh garlic recommended, though powdered can be used
For the Sauce
  • 2 tbsp Tomato Paste tomato sauce can substitute
  • 1 cup Ketchup can substitute with barbecue sauce
  • 1/2 cup Brown Sugar use honey or maple syrup as a natural alternative
  • 1/4 cup Molasses can substitute with extra brown sugar
  • 2 tbsp Maple Syrup honey can be used as well
  • 1/4 cup Apple Cider Vinegar lemon juice can substitute
  • 2 tbsp Yellow Mustard Dijon mustard works as an alternative
  • 2 tbsp Worcestershire Sauce can substitute with soy sauce
For Seasoning
  • 1 tsp Smoked Paprika regular paprika can be used for less intensity
  • 1 tbsp Chili Powder adjust according to your spice preference
  • 1 tsp Dried Thyme Italian seasoning can be used instead
  • 1 tsp Cumin may be omitted if unavailable
  • 1 tsp Garlic Powder can be omitted if using fresh garlic
  • 1 tsp Onion Powder can be omitted if using fresh onion
  • 1 leaf Bay Leaf can be omitted but enhances taste
For Serving
  • 2 medium Peaches any stone fruit can be substituted
  • 1 cup Chicken Stock vegetable stock is a good substitute

Equipment

  • large oven-safe skillet or Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Cook diced bacon in a large skillet over medium heat for 5-7 minutes until golden brown.
  3. Sauté diced red bell pepper and onion in the bacon drippings over medium heat for about 5 minutes.
  4. Add minced garlic and cook for 1 minute, then stir in tomato paste, smoked paprika, chili powder, thyme, and cumin.
  5. Mix in ketchup, brown sugar, molasses, maple syrup, apple cider vinegar, yellow mustard, Worcestershire sauce, and chicken stock.
  6. Once mixed, bring to a low boil for 5 minutes.
  7. Drain and rinse the navy beans, fold them into the sauce with sliced peaches and cooked bacon.
  8. Cover skillet and bake in the oven for 1 hour.
  9. Remove cover and continue to bake for another 30-60 minutes, stirring every 15-20 minutes.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 42gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 450mgPotassium: 350mgFiber: 9gSugar: 15gVitamin A: 750IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Refrigerating overnight enhances flavors. Adjust thickness with stock if necessary.

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