- 3 center-cut bacon slices, chopped (we used Wright Thick-Cut Naturally Hickory Smoked bacon)
- Cooking spray (we used nonstick cooking spray)
- 2 (15-oz. each) cans unsalted* cannellini beans, drained and rinsed (we used Bush’s brand)
- 2 (15-oz. each) cans unsalted* pinto beans, drained and rinsed (we used Bush’s brand)
- 2 ripe peaches (about 1 lb.), peeled and finely diced (about 2 cups) (we bought enough peaches to ensure that we’d get 2 cups worth rather than just buy 2 peaches)
- 2 garlic cloves, minced
- ½ cup organic ketchup
- ½ cup bourbon (we used Jim Beam)
- ¼ cup pure maple syrup
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. chopped canned chipotle chile in adobo sauce (we used 3 tsp.)
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- Preheat a large nonstick skillet over medium-high heat. Once the skillet’s hot, toss in the bacon, stirring it around now and then for 4 to 5 minutes or until the bacon is crispy. Once crispy, take the bacon out of the skillet and place it on a paper towel-lined plate.
- Spray the inside of a 4-quart slow cooker with cooking spray. Add the bacon, beans and remaining ingredients into the slow cooker, stirring to combine.
- Put a lid on the slow cooker and cook on LOW for 4 to 6 hours. Keep the lid on until you’re ready to eat.
*We used the regular version of the beans instead of the unsalted version.
Mommy and me were split on this dish. She really liked the Backyard Barbecue Beans while I liked this version more. This is definitely saucier than the Backyard Barbecue Beans. It’s really good warm or cold (it’s not as saucy once it’s chilled). You definitely get sweetness but the taste of the vinegar comes through and you get some smokiness as well. It’s not until the end of the bite that you get just a little heat as well.
We got this recipe from Cooking Light magazine.
We weren’t paid in any form to promote Wright, Bush’s, Jim Beam or Cooking Light.
Take care everybody !