Peachie Baked Beans Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
• Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
• Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
• Combine all ingredients and mix well.

Steps:

• Preheat the oven to 350 degrees F.
• In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.
• Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.

Steps:

• 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.
• 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.

Steps:

• Cook bacon, drain and crumble.
• Clean and pit peach, dice.
• Dice onion.
• Add all ingredients to saucepan.
• Simmer until thickened.
• Serve.
• Garnish with more crumbled bacon or chopped green onions.

Steps:

• Place the beans in a large nonreactive bowl, and add enough cold water to cover them by 3 to 4 inches. Cover the bowl loosely with a kitchen towel and leave the beans to soak at room temperature overnight.
• When you are ready to cook the beans, rinse them thoroughly in fresh cold water, and drain.
• Place the beans in a large pot, and add water to cover. Bring to a boil, reduce the heat, and simmer for 1 hour. Drain the beans.
• Preheat a smoker or oven to 300˚F.
• In a large bowl, combine the brown sugar, salt and pepper, mustard, maple syrup, ketchup, pie filling, and peppers. Mix well. Then add the beans and stir again. Pour the bean mixture into a large aluminum pan (for the smoker) or into a large ovenproof baking dish or Dutch oven. (You can assemble the beans to this point 1 day ahead; cover and refrigerate until you're ready to cook them.)
• Add just enough water to the pan to cover everything, and cover the pan with aluminum foil. Cook in the smoker or oven until the beans are tender, about 4 hours, checking hourly to make sure they aren't drying out (if they are, add more water to the pan). The beans are done when the top is dark brown and bubbling. If you want the top to be slightly crunchy, uncover the pan for the last 30 minutes of cooking.
• Let the beans stand for about 15 minutes, then serve.