Peach Baked Beans
Peach Baked Beans
Makes 8 Side-Dish ServingsYou can make these beans in the oven or in the smoker. They’re unique, and I mean that in a good way.
Equipment
Ingrediënten
- ½ cup ketchup
- ½ cup pure maple syrup
- ¼ cup Dijon mustard
- 3 cups canned peach pie filling
- 1 teaspoon apple cider vinegar
- 1 7-ounce jar diced pimiento peppers, drained
- ¼ cup light brown sugar packed
- Kosher salt to taste
- Freshly ground black pepper to taste
- Four 16-ounce cans Bush’s baked beans, rinsed and drained
Instructies
- In a saucepan, combine all the ingredients except the salt, pepper, and beans.
- Bring the sauce to a boil, whisking to dissolve the sugar.
- Reduce the heat to moderately low and simmer until reduced by one-third, about 20 minutes.
- Season with salt and pepper.
- To make it in the oven: Preheat the oven to 325°F.
- Pour the sauce and the beans into a large enameled cast-iron casserole dish and stir to combine.
- Cover partially and bake for 1 hour, until the beans are glazed.
- Taste the beans and season with salt and pepper, then serve.
- To make it in a smoker: Heat the smoker to 325°F.
- Pour the sauce and beans into a large deep aluminum baking pan.
- Cover the pan with foil.
- Cook in the smoker until the beans are tender, checking to make sure they’re not drying out, about 1 hour.
- The beans are done when the top is dark brown and the sauce is bubbling.
- Let the beans stand in their pan, covered, for about 15 minutes to rest before serving.
