Peach Chipotle BBQ Baked Beans are a smoky, sweet, and spicy side dish, combining tender beans with a rich BBQ sauce and peaches. Perfect for any meal!
Baked beans are a staple at any cookout. If you’re looking for a go-to barbecue baked beans recipe this is it. It’s smoky, spicy from the chipotle and sweet from the fresh chopped peaches. Making these peach chipotle bbq baked beans couldn’t be easier with the help from the instant pot. If you like your baked beans saucy with a barbecue twist then this is for you.
Looking for more crowd-favorite bean recipes? You must try our Roasted Lima Beans and Frozen Black Eyed Peas.
How Are Baked Beans Made?
There are so many variations of baked beans. I don’t think you’ll ever see it made the same way or with the same ingredients. Some recipes use barbecue sauce, some don’t, and others just opt for a can of generic baked beans and spice it up with other ingredients. In this recipe, we’re cooking the beans from scratch and making up a sauce.
The two types of beans most commonly used to make baked beans are navy or pinto beans. When people realize this, they’re sometimes shocked because navy beans are white and baked beans have that nice golden color. This color actually comes from cooking in the sauce for a while. The color of the bean typically indicates to me when they’re done because as you know, a good baked bean has that rich dark color.
A typical baked beans sauce is made with tomato sauce, molasses, cider vinegar, brown sugar and other spices. In this recipe, we follow that foundation but cheat a little bit by adding barbecue sauce. The barbecue sauce adds that smoky mesquite flavor that you’d get from something right off the grill. Plus barbecue sauce is typically made with these same ingredients with more flavor so it’s fitting with these beans.
Cooking in the Instant Pot
Raw beans take a long time to cook but the instant pot cuts this time way down. Navy beans typically take around 25 minutes to cook completely. In many other instant pot recipes for baked beans, the recipe has you cook the navy beans completely and then cook in the sauce for another 5-10 minutes. I tried this a couple of times and felt like the beans were way too soft so I made this recipe different. We start by cooking the beans for 10 minutes and then build the sauce and finish cooking the beans.
When you begin building the sauce, the only thing you need to pre-cook besides the beans is the bacon. So in other words, there’s no need to sautee the onion, green peppers, and peaches simply because the instant pot will cook these through completely.
Making it your own
This baked beans recipe can easily be made your own. There are so many variations. Below we’re going to go over a few ways to make it just the way you like it.
- If when you’re done your beans aren’t as soft as you’d like, I recommend cooking them for another 5 minutes with a 5 minute natural release until you reach your desired texture. Don’t forget to turn the knob back to the sealed position.
- Want more bacon in your beans? Simply add more!
- The type of barbecue sauce you use is going to alter the flavor of the beans a lot. For example, if you use a Carolina barbecue sauce you’re going to have more of a mustard flavor. I like to use a barbecue sauce that has a mesquite flavor.
- If you find that your beans are too watery, when they’re done cooking turn it on to the sautee setting and let the excess water evaporate. Keep in mind as your beans cool the sauce will thicken
- If you find that the sauce is too thick for your preference, add more water 1/4 cup at a time and give it a good stir. The sauce will loosen up as you do this.
These peach chipotle barbecue baked beans are a hit whether you’re going to a party or simply feeding your family. Kids love them as much as the adults do. They’re easy to make and relatively quick since we’re using the instant pot. I’m excited for you to try them!
Peach Chipotle BBQ Baked Beans
Ingredients
- 16 oz navy beans
- 8 cups of water
- Salt and pepper
- 2 slices of bacon
- 1 large onion chopped
- 1 green pepper chopped
- 2 peaches chopped
- 3 Chipotle peppers minced
- 1 tablespoon minced garlic
- 1 cup your favorite barbecue sauce
- 1/2 cup tomato sauce
- 1/3 cup cider vinegar
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 cup water
Instructions
- Add 1lb of navy beans and 8 cups of water to the instant pot, salt and pepper to taste. Cover and turn the knob to the seal position and cook on high for 10 minutes followed by a quick release
- When the beans are done drain the water and rinse them with cold water and set aside
- Turn your instant pot on to the sauté setting and cook the bacon until crispy, set aside. When it’s cooled, chop and save until the end.
- While still on the sauté setting, add the onion, green pepper, and garlic and cook for about a minute or so until fragrant. Add the beans and the remaining ingredients to the pot. Stir well and pressure cook for 15 minutes followed by a 10 minute natural release. When done, place the bacon on top and serve warm.
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