Ingredients
- 3 center-cut bacon slices, chopped
- Cooking spray
- 2 (15-oz.) cans unsalted cannellini beans, drained and rinsed
- 2 (15-oz.) cans unsalted pinto 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 bourbon
- 1/4 cup pure maple syrup
- 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 salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
Step 1
Heat a large nonstick skillet over medium-high. Add bacon, and cook, stirring occasionally, until crisp, 4 to 5 minutes. Remove bacon from skillet.
Step 2
Coat inside of a 4-quart slow cooker with cooking spray. Add bacon, beans, and remaining ingredients. Stir well.
Step 3
Cover, and cook on LOW 4 to 6 hours. Keep covered until beans are ready to serve.
How to Make It
Step 1
Heat a large nonstick skillet over medium-high. Add bacon, and cook, stirring occasionally, until crisp, 4 to 5 minutes. Remove bacon from skillet.
Step 2
Coat inside of a 4-quart slow cooker with cooking spray. Add bacon, beans, and remaining ingredients. Stir well.
Step 3
Cover, and cook on LOW 4 to 6 hours. Keep covered until beans are ready to serve.