4 peaches, halved and pits removed

4 thick-cut slices nitrate-free bacon, chopped

1 medium sweet onion, chopped

1 tbsp fresh thyme leaves

¹⁄₂ cup bourbon

2 tbsp molasses

¹⁄₂ cup chicken broth

2 tbsp Tomato & Garlic BBQ Sauce, or other store-bought variety (corn syrup-free)

1 tbsp dry mustard

¹⁄₄ cup firmly packed brown sugar, or 2 tbsp Truvía Brown Sugar Blend

¹⁄₂ tbsp ground ginger

1 tbsp smoked paprika

1 tsp sea salt

¹⁄₂ tbsp freshly ground black pepper

3 (15oz; 420g) cans Great Northern beans, drained and rinsed

Equipment:

Cast-iron pot or Dutch oven

1. Arrange the peach halves on a grill mat. Set the smoker to 250°F (120°C) and transfer the peaches to the smoker. Smoke for 30 minutes.

2. Meanwhile, in a cast-iron pot, add the bacon, onion, and thyme. Cook over high heat on the stove until the bacon has started to become crispy, stirring occasionally, about 10 minutes. Add the bourbon and molasses, and let reduce for another 10 minutes.

3. Stir in the chicken broth, Tomato & Garlic BBQ Sauce, mustard, brown sugar, ginger, paprika, salt, and pepper. Simmer for an additional 10 minutes, letting the liquid reduce down. Finally, stir in the beans.

4. Remove the peaches from the smoker and roughly chop. Stir into the pot.

5. Transfer the pot to the smoker and smoke for 30 minutes, uncovered. Serve immediately, or keep in the smoker to stay warm until ready to eat.

Pairing suggestion: Baked beans go well with any BBQ-type dish: brisket, ribs, or pulled pork.