This medley of rubs and spices combines heat from ground cayenne with the sweet flavors and textures of sliced peaches! Add in some smoked brisket, along with chopped bacon, and this baked bean recipe becomes so sexy it’s irresistible!
YIELD: 4 SERVINGS • COOK TIME: 2½ HOURS
2 cups (310 g) fresh or frozen peach slices
⅓ cup (64 g) granulated sugar
½ tsp ground cinnamon
4 slices bacon
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 tbsp (30 ml) apple juice or water
1 (15-oz [425-g]) can black beans, drained
1 (15-oz [425-g]) can red beans, drained
1 (28-oz [794-g]) can Bush’s Original baked beans
1 (28-oz [794-g]) can Bush’s Country Style baked beans
1 cup (135 g) leftover chopped brisket (or leftover meat of choice)
1 cup (220 g) brown sugar
4 oz (113 g) yellow mustard
1¼ cups (296 ml) sweet BBQ sauce (preferably Yes, Dear BBQ Red Sauce)
½ cup (112 g) all-purpose BBQ rub
3 tbsp (42 g) spicy BBQ rub
1 tsp chipotle powder
1 tsp cayenne powder
Place the peach slices, granulated sugar and cinnamon into a medium bowl and mix. Set it aside and stir occasionally to release the peach juices, about 30 minutes.
Meanwhile, in a large frying pan, cook the bacon over medium heat until it’s well browned and the fat has rendered, about 8 minutes. Remove the bacon from the pan, crumble and set aside. Place the diced peppers into the pan and sauté for 2 to 3 minutes until slightly tender. Pour the apple juice or water into the pan and stir with a wooden spoon to scrape up any brown bits from the bottom.
Pour all the remaining ingredients, along with the cooked bacon, peaches and peach juice, into the pan and stir to combine. Stir occasionally until warmed through, 5 to 10 minutes.
Pour the contents of the pan into a disposable aluminum pan and place it on a preheated smoker set to 250°F (121°C). Cook on the smoker for 1 to 2 hours, stirring occasionally until the beans have thickened slightly.
Remove the beans from your smoker and enjoy.