These Sweet and Spicy Baked Beans have a secret flavor weapon that may sound strange, yet is so good. Peaches and bacon pack the flavor in these "baked" beans. Adapted from Cooking Light's Jamie Vespa recipe.
Over medium high heat in a large skillet or in Instant Pot/Slow cooker cook and render bacon until crispy. Remove bacon and set aside on a paper towel, leaving bacon fat in pan.
Add onion and cook for 5 minutes, stirring. Add garlic and cook another 3 minutes.
Add the remaining ingredients and mix to incorporate thoroughly. Close lid on Instant Pot and push Beans setting. If using a slow cooker cook on low for 4 hours.
Serve with more diced peaches, crumbled bacon and sour cream if desired (See Note 2).
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Notes
1. 2-3 medium sized, firm peaches will do.2. I often times substitute thick Greek yogurt for sour cream, too.3. If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.