Chili-Peach Baked Beans
4 (15-oz.) cans unsalted cannellini beans, drained and rinsed
2 ripe peaches (about 1 lb.), peeled and finely diced (about 2 cups / frozen ok, too)
2 garlic cloves, minced
1/2 cup organic ketchup
1/2 cup dark rum
1/4 cup dark molasses
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons chopped canned chipotle chiles in adobo sauce (or 1/2 teaspoon chipotle powder)
2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon kosher or rough sea salt
1/4 teaspoon freshly ground black pepper
Mix all ingredients together. Cover and cook at 325 degrees for 4—6 hours.