Sweet and Spicy Baked Beans
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.
Servings: 12 servings
- 4 slices thick bacon chopped
- 1 large onion chopped
- 4 garlic cloves minced
- 2 - 15 oz can unsalted cannellini beans drained
- 2 - 15 oz can unsalted pinto beans drained
- 2 cups peaches chopped (See Note 1)
- 1/2 cup ketchup
- 1/2 cup chicken stock
- 1/4 cup pure maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 3 tsp chopped canned chipotle chiles in adobo sauce
- 1 tbsp chili powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
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).
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.
Calories: 169kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 390mg | Potassium: 469mg | Fiber: 4g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 3.5mg | Calcium: 61mg | Iron: 2.3mg