This recipe combines the rich and smokey flavors of barbecue with fresh peaches for the best balance of sweet and savory. These barbecue baked beans with peaches are the perfect, unique side dish for a backyard barbecue or picnic.
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Baked beans are a staple at the best barbecues and cookouts. While adding peaches may seem strange at first, after one bite I am pretty sure you will be converted!
If you are looking for other delicious and unique side dishes for your next cookout be sure to try corn ribs with cajun butter and Italian pasta salad, then wash it all down with a delicious state fair lemonade!
Ingredients and Substitutions
Don't let the lengthy ingredient list scare you. Most of these are things that you likely already have on hand and many of the ingredients can be swapped to suit your preferences.
- Meat: I use and recommend Bacon but I know that there are some folks who swear by ground beef in baked beans. Either will work, but IMO bacon is always the best option.
- Vegetables: Red bell pepper, yellow onion, garlic, and tomato paste are all essential and should not be substituted.
- Herbs and Spices: Smoked Paprika, Chili Powder, Dried Thyme, Cumin, bay leaves, Garlic Powder, and Onion Powder. Feel free to adjust these seasonings to suit your preference.
- Condiments: Ketchup, apple cider vinegar, Worcestershire sauce, yellow mustard, or any variety of mustard that you like.
- Sweeteners: Brown Sugar, molasses, and maple syrup all combine for the perfect flavor and just enough sweetness. Feel free to adjust any of these to suit your preferences.
- Chicken or vegetable Stock
- Peaches - I highly suggest fresh peaches, but in a pinch canned or frozen will also work.
- Navy Beans or great northern beans. I prefer canned navy beans, but when I made this recipe they were completely sold out! If you want to use dry beans, then follow this recipe to get the beans ready to cook.
See the recipe card for quantities.
How to Make Barbecue Baked Beans
Before you get started be sure to preheat your oven to 350 degrees and prep all of the ingredients.
In a large oven-safe skillet or Dutch oven, cook the bacon until it is browned, but not quite crispy. Remove the bacon from the pan and set it aside, but leave the grease in the skillet.
Add the red bell pepper and onion to the bacon drippings. Cook over medium heat for about 5 minutes, stirring frequently. Then add the garlic, tomato paste, and spices. Cook for 2-3 more minutes.
Next, add the ketchup, brown sugar, molasses, maple syrup, vinegar, mustard, Worcestershire sauce, chicken stock, and bay leaf, and bring it to a low boil. Boil for about 5 minutes, then remove the pan from the heat and stir in the beans, peaches, and bacon from step 1.
Cover the dish with an oven-safe lid or aluminum foil and bake for 1 hour. Then, remove the lid, stir the beans, and bake for an additional 30 - 60 minutes stirring frequently until the beans are thickened to your liking.
Tip: If the beans get too thick stir in a little chicken or vegetable stock until they reach the consistency that you like.
Here are some of my favorite ways to change up this recipe:
- Spicy Baked Beans - Add diced jalapeno along with the bell pepper in step 3, then if desired add dried cayenne pepper in step 4.
- Coyboy Beans - Add cooked ground beef to the beans before baking them.
- Frank and Beans - Sliced hot dogs or sliced smoked sausage to the beans before baking them.
How to Store Leftover Baked Beans
Store leftover beans covered tightly in the fridge for up to 5 days. They can also be frozen for up to 6 months.
For the best results freeze baked beans the same day that they are cooked, after they have cooled down completely. Allow frozen beans to thaw for 8 hours in the fridge before you heat them in the microwave or on the stovetop.
The most common choice is navy beans, but you can also use pinto beans, great Northern beans, or even a combination of different beans.
Yes, you can make baked beans ahead of time. In fact, many people believe that the flavors develop even better when the beans are refrigerated overnight and reheated before serving
Barbecue Baked Beans with Peaches
- ½ lb Bacon diced
- ½ Large Red Bell Pepper finely diced
- 1 Yellow Onion finely diced
- 1 tablespoon Garlic minced
- 2 tablespoon Tomato Paste
- 2 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ cup Ketchup
- ¼ - ½ cup Brown Sugar
- ¼ cup Molasses
- 2 tablespoon Maple Syrup
- 3 tablespoon Apple Cider Vinegar
- 2 tablespoon Yellow Mustard
- 1 tablespoon Worcestershire Sauce
- 1 ½ cup Chicken Stock
- 1 Bay Leaf
- 2 Large Peaches peeled and sliced
- 45 oz Navy Beans drained and rinsed
- Preheat your oven to 350℉
- In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until it is browned, but not quite crispy. Remove the bacon from the pan and set it aside, but leave the bacon grease in the skillet.½ lb Bacon
- Add the red bell pepper and onion to the bacon drippings. Cook over medium heat, stirring frequently, until the onions are translucent. About 5 minutes.½ Large Red Bell Pepper, 1 Yellow Onion
- Add the garlic and cook for an additional minute. Then, add the tomato paste and the spices. Cook for 2-3 minutes, stirring frequently.1 tablespoon Garlic, 2 tablespoon Tomato Paste, 2 teaspoon Smoked Paprika, 1 teaspoon Chili Powder, ½ teaspoon Dried Thyme, ½ teaspoon Cumin, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder
- Next, add the ketchup, brown sugar, molasses, maple syrup, vinegar, mustard, Worcestershire sauce, chicken stock, and bay leaf. Bring to a low boil.½ cup Ketchup, ¼ - ½ cup Brown Sugar, ¼ cup Molasses, 2 tablespoon Maple Syrup, 3 tablespoon Apple Cider Vinegar, 2 tablespoon Yellow Mustard, 1 tablespoon Worcestershire Sauce, 1 ½ cup Chicken Stock, 1 Bay Leaf
- Continue boiling for 5 minutes, then remove from the heat and stir in the beans, peaches, and bacon.2 Large Peaches, 45 oz Navy Beans
- Cover with a lid or foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional hour, stirring the beans every 15-20 minutes, until the sauce has thickened.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.