Peach-Bacon Baked Beans
Serves:
8
Prep Time:
Cook Time:
Total Time:
A different twist on baked beans that goes especially well with pork.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 6 slices | bacon, diced |
| 2 (15 1/2-ounce) cans | dark kidney beans, drained and rinsed |
| 2 (15 1/2-ounce) cans | red beans, drained and rinsed |
| 2 | fresh peaches, peeled and sliced, or 1 bag (16 ounces) sliced frozen peaches, thawed |
| 1 cup | diced sweet onion |
| 1 (8-ounce) can | tomato sauce |
| 1/2 cup | peach preserves |
| 1/3 cup | molasses |
| 1/3 cup | cider vinegar |
| 2 teaspoons | chili powder |
| 1 teaspoon | dried mustard |
| 3/4 teaspoon | salt |
Directions:
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.
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