Chili-Peach Baked Beans

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)
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
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.

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