Peaches pair with the sweet, smoky, salty, and savory flavors of barbecue seasoning surprisingly well, and they absorb this slow cooked baked bean sauce for a unique bite each time.
Be sure to visit Savory Spice Shop Franklin on Main Street in downtown Franklin to purchase the spices featured in the recipe. Follow them on Facebook for the latest offering and updates.
Ingredients
- 3 (15 oz.) cans pinto beans, drained
- 2 (15 oz.) cans white beans, drained
- 16 oz. peeled, sliced peaches (frozen or fresh), slices cut in half
- 1/2 cup dehydrated sliced white onion (or 1 cup fresh diced white onion)
- 1 (15 oz.) can tomato sauce
- 1 (12 oz.) light beer (or 1½ cups water)
- 1/2 cup molasses
- 1/2 cup apple cider vinegar
- 2 Tbsp. your favorite BBQ seasoning, such as:
- Native Texan BBQ Rub
- Georgia Boys All-Purpose BBQ Rub
- Homestead Seasoning
- 1 Tbsp. smoked sweet Spanish paprika
- 1 Tbsp. Worcestershire sauce powder
- (or 1 Tbsp. Worcestershire sauce)
- 1 tsp. kosher salt
Directions
Slow cooker method: Place all ingredients in a slow cooker crock and stir to combine. Set slow cooker to high and cook for 3 to 4 hours, or cook on low for 6 to 8 hours. Stir before serving.
Oven method: Preheat oven to 350 degrees. Stir all ingredients together in a large Dutch oven or other heavy ovenproof pot with a lid. Cover and bake for 2 to 3 hours until beans are very tender and sauce has thickened. Stir every half hour or so; add water ¼ cup at a time if liquid is absorbing too fast or beans are sticking to bottom of pot.
Serving Suggestions
Makes a great BBQ side with brisket, beef ribs, pulled pork, or pork ribs.
Yields
6 to 8 servings
Thanks To
Savory Spice Test Kitchen
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