Peach Bourbon Beans

A cast iron pot of simmering baked beans, peaches, green bell peppers, and onions simmers on a grill, while being stirred by a wooden spoon.
This recipe is sponsored by Blues Hog

Sweet peaches, smoky bacon, and spicy jalapeños are mixed together with baked beans in Peach Bourbon Beans. The ultimate side dish, these beans can simmer on the grill while you cook up your favorite barbecue meal. These beans are so hearty, they are almost a meal unto themselves.

Bourbon adds a special punch to this dish, especially paired with the peaches. Reach for the good stuff for better flavor. And, don’t forget to sample some for yourself while cooking.

If you like your beans spicy, leave the seeds in the jalapeños. If you prefer a milder dish, remove the seeds before adding the peppers to the beans. Make sure to either wear gloves or wash your hands thoroughly after handling the peppers. 

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Chunks of peaches, bell peppers, and onions cook in a cast iron skillet on the grill.
Add the peaches, onions, peppers, and garlic to the skillet and cook until the onions are translucent, about 5 minutes.
A cast iron skillet of chopped peaches, peppers, and onions are being transferred to a cast iron pot of baked beans on a grill.
Add the beans, jalapeños, sauce, dry rub, mustard, and reserved bacon to the cast iron pot. Transfer the peach mixture to the pot and stir. 
A cast iron pot of simmering baked beans, peaches, green bell peppers, and onions simmers on a grill, while being stirred by a wooden spoon.
Place the cast iron pot on the grill and simmer for 1 to 1 ½ hours, stirring occasionally.

Peach Bourbon Beans Recipe

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This recipe is sponsored by Blues Hog.
A cast iron pot of simmering baked beans, peaches, green bell peppers, and onions simmers on a grill, while being stirred by a wooden spoon.
Sweet peaches, smoky bacon, and spicy jalapeños are mixed together with baked beans to create these Peach Bourbon Beans.
Preparation 15 minutes
Cook 1 hour 40 minutes
Ready in 1 hour 55 minutes
Servings 6 Servings
CourseSide Dish
DifficultySeasoned
MethodSimmer
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Ingredients

  • 1 pound bacon
  • 3 ripe medium peaches chopped
  • 1 medium white onion chopped
  • 1 medium green bell pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup packed dark brown sugar
  • 2 ounces bourbon
  • 2 cans (28oz) baked beans
  • 1 to 2 jalapeño peppers
  • 1 cup Blues Hog Smokey Mountain Barbecue Sauce or favorite BBQ sauce
  • 2 tablespoons Blues Hog Original Dry Rub Seasoning or favorite all-purpose rub
  • 1 tablespoon Dijon mustard

Equipment

  • cast iron skillet
  • cast iron pot

Directions

  • Preheat a grill to 300 degrees F (150 degrees C).
  • Heat a cast iron skillet over medium-high direct heat. Fry the bacon until crisp, about 5 minutes. Remove from the skillet with tongs and drain on paper towels. Reserve the bacon fat in the skillet. Chop the bacon and set it aside.
  • Add the peaches, onions, peppers, and garlic to the bacon fat in the skillet and cook until the onions are translucent, takeing about 5 minutes. Season to taste with salt and pepper. 
  • Sprinkle the peach mixture with the brown sugar and cook for 2 minutes, stirring frequently. Add the bourbon and continue to cook for 1 additional minute. 
  • Add the beans, jalapeños, sauce, dry rub, mustard, and reserved bacon to the cast iron pot. Stir to blend everything together. Transfer the peach mixture to the pot and stir. 
  • Place the cast iron pot on the grill and simmer for 1 to 1 ½ hours, stirring occasionally. Season with additional salt, pepper, sugar, sauce, rub, or bourbon, as desired.

Nutritional Information

Serving: 6gSodium: 1968mgCalcium: 186mgVitamin C: 29mgVitamin A: 612IUSugar: 60gFiber: 10gPotassium: 987mgCholesterol: 59mgCalories: 764kcalTrans Fat: 1gMonounsaturated Fat: 14gPolyunsaturated Fat: 5gSaturated Fat: 11gFat: 33gProtein: 19gCarbohydrates: 98gIron: 5mg

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Ryan is the founder of BBQ Tourist and co-founder of The Smoke Sheet BBQ Newsletter, based in Omaha, Nebraska. Originally from Kansas City, Missouri, for the last several years he has been traveling throughout the country, seeking to experience and understand barbecue in all of its many forms.

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