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Peach-Bacon Baked Beans

Peach-Bacon Baked Beans

Nutrition Facts
  • cal. (kcal) 321
  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 3 hrs
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by 8 people
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Ingredients

  • 6 slices bacon, diced
  • 2 15 1/2 - ounce can dark kidney beans, drained and rinsed
  • 2 15 1/2 - ounce can red beans, drained and rinsed
  • 2 fresh peaches, peeled and sliced, or 1 bag (16 ounces) sliced frozen peaches, thawed
  • 1 cup diced sweet onion
  • 1 8 - ounce can tomato sauce
  • 1/2 cup peach preserves
  • 1/3 cup molasses
  • 1/3 cup cider vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon dried mustard
  • 3/4 teaspoon salt

Directions

  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.

Nutrition Information for Peach-Bacon Baked Beans

Servings Per Recipe: 8
PER SERVING: 321 cal., 3 g total fat (1 g sat. fat), 5 mg chol., 895 mg sodium, 62 g carb. (14 g fiber), 14 g pro.

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