Peachie Baked Beans Recipes

OLD FASHIONED BAKED BEANS

Steps:

• Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
• In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
• Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
• SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

PEACH, BOURBON AND BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.
• Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.

PEACHY BACON BAKED BEANS

Steps:

• 1. Cook bacon in a skillet over medium heat until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
• 2. Combine kidney beans, red beans, peaches, onion and cooked bacon in a slow cooker. In a small bowl, mix together tomato sauce, preserves, molasses, vinegar, chili powder, dried mustard and salt. Pour over bean mixture and stir well. Cook on HIGH for 3 hours.

PEACHIE BAKED BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat.
• Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered.
• Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
• Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes.
• Transfer the mixture to a large baking pan.
• Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan.
• Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.

BAKED PEACHES

Steps:

• Place peaches, cut side up, in a 1-qt. baking dish. In a small bowl, combine the walnuts, brown sugar, orange zest and allspice; sprinkle over peaches. Bake, uncovered, at 350° for 20 minutes. If desired, serve warm topped with ice cream.

SOUTHERN GEORGIA PEACHY BAKED BEANS

Steps:

• Cook bacon, drain and crumble.
• Clean and pit peach, dice.
• Dice onion.
• Add all ingredients to saucepan.
• Simmer until thickened.
• Serve.
• Garnish with more crumbled bacon or chopped green onions.

BAKED BEANS

Steps:

• Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
• Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
• Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.