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.
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.