Peachy Beans

For my SAMs friends:
This is the recipe for the beans that we had yesterday at the barbeque.  Nothing about this is hard and fast, so feel free to play around.  The mistake I made yesterday was to not drain the peaches.  If you drain canned peaches, you'll get a thicker, richer product.  And you'll notice that this recipe isn't exactly natural as its base is canned bbq beans and canned peaches - but it sure is tasty.

The original recipe that this is significantly adapted from said this would have made 24 servings; however, you saw from yesterday that it makes much, much more than that.  To make this volume, however, it is best to use two 13 x 9 baking dishes and split the contents between the two which you'll see in the directions.

Ingredients:
1/8 c brown sugar
1 1/2 T sweet paprika
1 1/2 T kosher salt
1 1/2 T black pepper
1 t garlic powder
1 t onion powder
1/4 t cayenne pepper
1/2 t dried basil
8 strips of bacon, cut into 1-inch pieces
1 red bell pepper, seeded and diced
1 large yellow onion, diced
2 55 oz cans of baked beans (recommended:  Bush's Original)
2 cans peach pie filling OR 2 cans peaches (in light syrup or juice) DRAINED
1/2 c barbeque sauce

Directions:
1. Preheat oven to 325 degrees.
2.  Combine the sugar and spices (first 8 ingredients), divide in two portions and add one to each of two 9 x 13 baking dishes.
3.  Cook bacon over medium heat in large skillet until somewhat crispy and fat is rendered. Remove bacon from pan and transfer to paper towel-lined plate to drain.  Leave fat in skillet for step 4.
4.  Add pepper and onion to the skillet and saute until softened (about 6 minutes).  If your skillet is not extra large, you may saute half of the onion and half the bell pepper first and remove it to one baking dish and then saute the other half of both ingredients and remove that to the second baking dish. 
5.  Divide the bacon among the two baking dishes as well.
6.  Divide the peach pie filling into the two baking dishes or drain peaches and chop into smaller chunks and then divide into the baking dishes.
7.  Add one can of beans to each dish and add 1/2 the barbeque sauce to each dish.
8.  Stir the ingredients of each baking dish gently until well combined and seasonings are distributed evenly.
9.  Bake uncovered, until hot and bubbly, about 1 hour.
10. Pour hot beans into a crock pot, if desired, and serve.