peachy bacon baked beans

St. Cloud, FL
Updated on Mar 6, 2015

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.

prep time 15 Min
cook time 3 Hr
method Slow Cooker Crock Pot
yield 8 serving(s)

Ingredients

  • 6-8 slices bacon, diced (thick slice works best)
  • 2 cans dark kidney beans, drained & rinsed
  • 2 cans red kidney beans, drained & rinsed
  • 2 - fresh peaches, peeled and sliced or diced
  • 1 cup diced sweet vidalia onion
  • 1 ounce (8 oz) can tomato sauce
  • 1/2 cup peach preserves
  • 1/3 cup molasses
  • 1/3 cup cider vinegar
  • 2 teaspoons chili powder, (to your taste)
  • 1 teaspoon dried mustard (can use regular yellow mustard)
  • 3/4 teaspoon salt

How To Make peachy bacon baked beans

  • Step 1
    Cook bacon in a skillet over medium heat until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
  • Step 2
    Combine 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.

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