Myrons Peach Baked Beans - beans

Method

• 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 in 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 F.
• 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.
• Pour 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 1 day ahead; cover and refrigerate until youre 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 arent 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.