Myron’s Peach Baked Beans
Cook Time: 5 Hours
- 2 pounds (about 4 cups) dried navy or great northern beans
- ¼ (packed) light brown sugar
- Salt and freshly ground black pepper, to taste
- ¼ cup prepared mustard
- ¼ cup maple syrup
- ½ cup ketchup
- 3 cups canned peach pie filling
- 1 7-ounce jar diced pimento peppers, drained
Place the beans in a large nonreactive bowl, and add enough cold water to cover them by 3 to 4 inches. Cover the bowl loosely with a kitchen towel and leave the beans to soak at room temperature overnight.
When you are ready to cook the beans, rinse them thoroughly and fresh cold water, and drain.
Place the beans in a large pot, and add water to cover. Bring to a boil, reduce the heat, and simmer for 1 hour. Drain the beans.
Preheat a smoker or oven to 300 degrees Fahrenheit.
In a large bowl, combine the brown sugar, salt and pepper, mustard, maple syrup, ketchup, pie filling, and peppers. Mix well. Then add the beans and stir again. Poor the bean mixture into a large aluminum pan (for the smoker) or into a large ovenproof baking dish or Dutch oven. (You can assemble the beans to this point one day ahead; cover and refrigerate until you’re ready to cook them.
Add just enough water to the pan to cover everything, and cover the pan with aluminum foil. Cook in the smoker or oven until the beans are tender, about 4 hours, checking hourly to make sure they aren’t drying out (if they are, add more water to the pan). The beans are done when the top is dark brown and bubbling. If you want the top to be slightly crunchy, uncover the pan for the last 30 minutes of cooking.
Let the beans stand for about 15 minutes, then serve.