Nothing is more delicious than a succulent peach, dripping with juice, right? Picking the perfect peach is easy when you are in the grocery aisle. Remember, the heavier the fruit, the more likely it’ll be fragrant and flavorful, not a mealy mouthful. My father always told me to look for rosy color and no brown spots. When cooked, they add a delicious sweetness to dishes. My father, Joseph, always told me to think beyond the pies. I often had stewed peaches as a kid, but would like to share my father’s recipe for Peach Baked Beans.
- 2 cans (15.5 ounces each) dark kidney beans, drained and rinsed
- 2 cans (15.5 ounces each), red beans, drained and rinsed
- 2 fresh peaches, peeled and sliced, or 1 bag (16 ounces) sliced frozen peaches, thawed
- 1 cup dried sweet onion
- 1 can (8 ounces) tomato sauce
- ½ cup peach preserves
- 1/3 cup molasses or maple syrup
- ½ cup cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon dried mustard or Dijon mustard
- ¾ teaspoon salt
**My father liked to add bacon to this recipe. He added 5-6 slices of bacon, diced.
Combine kidney beans, red beans, peaches, onion and cooked bacon (if you desire) in a slow cooker. In a small bowl, mix together tomato sauce, preserves, molasses/syrup, vinegar, chili powder, dried mustard/Dijon mustard and salt. Pour over bean mixture and stir well. Cook on high for 3 hours.