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Slow Cooker Bourbon-Peach Baked Beans

Photo: Caitlin Bensel
Active time 15 mins
Total time 4 hrs, 15 mins

Serves 12 (serving size: about 1/2 cup)

The ultimate “set it and forget it” kitchen appliance has its place in the summer months as well. Rather than using sodium-laden canned baked beans, our easy, dump-and-stir version is fuss-free and the ultimate accompaniment to your backyard barbeque. Two varieties of beans lend pleasing texture and plant-powered protein. Adobo sauce and bacon build a smoky backbone, while juicy peaches and rich maple syrup add sweet contrast. A jolt of smoked paprika and a generous pour of bourbon enrich the beans with earthy, outdoor flavor. Bonus: They’ll stay warm in a covered slow cooker for up to 2 hours after being unplugged.


  • 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

Nutrition Information

  • calories 181
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.4 g
  • protein 7 g
  • carbohydrate 30 g
  • fiber 6 g
  • cholesterol 1 mg
  • iron 2 mg
  • sodium 267 mg
  • calcium 64 mg
  • sugars 7 g
  • Est. Added Sugars 4 g

How to Make It

  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.

  2. Coat inside of a 4-quart slow cooker with cooking spray. Add bacon, beans, and remaining ingredients. Stir well.

  3. Cover, and cook on LOW 4 to 6 hours. Keep covered until beans are ready to serve.