Peachy Bacon Baked Beans

2
Jen Smallwood

By
@usmcmom1

This is a nice tasty Southern baked bean recipe -a change of pace from the usual brown sugar baked beans. It's great for cook outs, crowd entertaining, etc...
Can be made ahead and heated through or serve cold.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
3 Hr
Method:
Slow Cooker Crock Pot

Ingredients

6-8 slice
bacon, diced
2 can(s)
dark kidney beans, drained & rinsed
2 can(s)
red kidney beans, drained & rinsed
2
fresh peaches, peeled and sliced or diced
1 c
diced sweet vidalia onion
1 oz
(8 oz) can tomato sauce
1/2 c
peach preserves
1/3 c
molasses
1/3 c
cider vinegar
2 tsp
chili powder, (to your taste)
1 tsp
dried mustard (can use regular yellow mustard)
3/4 tsp
salt

Step-By-Step

1Cook bacon in a skillet over medium heat until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
2Combine kidney beans, red beans, peaches, onion and cooked bacon in a slow cooker. In a small bowl, mix together tomato sauce, preserves, molasses, vinegar, chili powder, dried mustard and salt. Pour over bean mixture and stir well. Cook on HIGH for 3 hours.

About Peachy Bacon Baked Beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southern