I love baked beans and, as you can see from my blog, I like to try different recipes... everything from plain ole baked beans to Mexican with salsa, to Hawaiian style with pineapple, and this Southern peachy version. All I can say is YUM!
Note that this is a great slow cooker recipe, as well as a traditional "baked" in a casserole dish recipe. As I was requested to bring baked beans to a weekend cookout, I dumped my ingredients into the slow cooker in the morning for 6 to 7 hours on low setting. Before heading out to the cookout, I transferred the beans to a disposable 9x13 Reynolds pan, which I placed in the oven at 225 degrees F to keep warm. Verdict? Well... they were gone in a heartbeat... no left-overs! So I think it's another keeper.
INGREDIENTS:
2
cans (28-ounce) KC Masterpiece Applewood Smoked Bacon baked beans
2
cans (15-ounce) Bush’s Chili Black Beans, drained
1
can peach pie filling
1
can (15 ounce) peach chunks, drained
6
ounces Kielbasa sausage, cut into bite sized pieces
1
sweet onion, chopped
2
Tablespoons liquid smoke
2
Tablespoons ketchup
1
Tablespoon Dijon mustard
1
teaspoon apple cider vinegar
½
to 1 cup grated sharp cheddar cheese (optional)
Spray
slow cooker with cooking spray. Mix all
ingredients (except cheese) together and cook on low for 6 to 8 hours. Easy peasy!
Before serving top with shredded cheddar cheese if desired. This is oh so yummy!
*If
you prefer to bake in a casserole dish rather than use your slow cooker, bake
(covered) at 350 for 90 minutes.
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