June 23, 2012
Peach-Bacon Baked Beans
This recipe has 12 ingredients. It takes 15 minutes of prep and 3 hours in the crockpot and makes 8 servings. I had no problems finding any of the ingredients at my local grocery store. Originally I had bought fresh peaches, but the peaches available at the super market so far this year haven't been great and they molded in less than a day. So instead I used frozen peaches in this recipe. I didn't actually have time to thaw the peaches, so I threw them in frozen and they worked just fine. Don't be alarmed if your frozen peaches turn a little brown when cooking, this is perfectly normal. The photo in the magazine is deceptive, I'm assuming they used fresh recently sliced peaches instead of fully cooked ones. I always use kosher salt when cooking. I prefer the flavor in everything, with the exception of baked goods. It really does work better than table salt. I followed the remainder of the recipe as written.
I used ancho chili powder in this recipe so my beans had a little bit of a kick. I liked that the beans where on the spicy side and even my father-in-law who is sensitive to spicy foods really enjoyed his serving. My husband the non-fruit eating person that he is loved these beans. He liked that they were spicy and still sweet from the molasses and peaches. I wasn't sure if my two boys would eat this recipe, but they ate their whole servings plus leftovers the next day. Definitely a baked beans recipe that I will make again!
For the recipe go to Peach-Bacon Baked Beans.