- 1/2 cup ketchup
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 3 cups canned peach pie filling
- 1 teaspoon apple cider vinegar
- One 7-ounce jar diced pimiento peppers, drained
- 1/4 cup light brown sugar, packed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 16-ounce cans baked beans, rinsed and drained, preferably Bush's
Being from Georgia, peaches are a go-to for desserts. I took that idea into the savory realm with my peach barbecue beans making them truly different and unique.
Technique tip: You can make these beans in the oven or in the smoker.
In a saucepan, combine all the ingredients except the salt, pepper and beans. Bring the sauce to a boil, whisking to dissolve the sugar. Reduce the heat to moderately low and simmer until reduced by 1/3, about 20 minutes. Season with salt and pepper.
To cook in the oven: Preheat the oven to 325°F. Pour the sauce and the beans into a large enameled cast-iron casserole dish and stir to combine. Cover partially and bake for 1 hour, until the beans are glazed. Taste the beans and season with salt and pepper, then serve.
To cook in a smoker: Heat the smoker to 325°F. Pour the sauce and beans into a large deep aluminum baking pan. Cover the pan with foil. Cook in the smoker until the beans are tender, checking to make sure they're not drying out, about 1 hour. The beans are done when the top is dark brown and the sauce is bubbling. Let the beans stand in their pan, covered, for about 15 minutes to rest before serving.