PEACHY DR PEPPER BAKED BEANS — Baked beans are combined with Dr Pepper, peach preserves and fresh diced peaches in this one-of-a-kind side dish for summer potlucks and barbecues.
I’m a huge fan of baked beans (unlike the rest of my family) and these Peachy Dr Pepper Baked Beans take a few simple cans of pinto beans to a whole new level!
If you’ve been looking for a baked bean recipe that’s totally unique while still being delicious–or you love sweet and savory dishes like I do–then this is the recipe for you.
These baked beans have all the classic ingredients, like chopped bacon and savory seasonings, plus a hint of Dr Pepper and some fresh peaches and peach preserves–and beans, of course!
To make things simple, I start with a few big cans of baked beans (or pork and beans if you prefer), but you could certainly cook dried pinto beans from scratch if you have the time and motivation.
You could also throw all the ingredients for this recipe into your slow cooker for 3-4 hours on low, which means you couldn’t technically call them “baked” beans, but who is keeping track of that kind of thing anyway? The end result will taste pretty much the same.
Whether you make these beans for the Fourth of July or another summer celebration, they are sure to be a hit. Well, except with my husband and kids, who don’t like beans in any form.
It’s sad because they are really missing out! But that’s okay! I would happily eat the entire pot of these Peachy Dr Pepper Baked Beans myself!
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Tips for Choosing and Storing Peaches
Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay. Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!
Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.
Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising. If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.
Here’s what you’ll need to make Peachy Dr Pepper Baked Beans
- Canned baked beans or pork and beans
- Produce: peaches, garlic
- Brown sugar
- Peach preserves
- Barbecue sauce
- Dr Pepper
- Worcestershire sauce
- Spices: salt and pepper, cayenne pepper
- Liquid Smoke
- 2 (28 oz.) cans baked beans or pork and beans, drained
- 5-6 slices bacon, cooked crisp and crumbled
- 1/2 cup Dr pepper
- 1/4 cup peach preserves
- 1/2 cup peeled, finely diced peaches
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 1/2 cup ketchup
- 1/4 cup barbecue sauce
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1-2 drops liquid smoke (optional)
- Pinch of cayenne pepper
- Salt and pepper, to taste
- Preheat oven to 350 degrees. Grease a 2-3 quart baking dish or Dutch oven.
- In a medium bowl, combine all ingredients and mix well. Pour into prepared baking dish.
- Bake, uncovered, for 1 to 1.5 hours, or until hot and bubbly.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 7mg Sodium: 551mg Carbohydrates: 31g Fiber: 3g Sugar: 16g Protein: 6g
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Who Dished It Up First: This is an original recipe