Dinner, Gluten Free, Healthy, One Pot, Summer, Uncategorized

Chipotle Peach Baked Beans

These Chipotle Peach Baked Beans are the perfect addition to any summer dinner or barbecue! Canned pinto beans are slowly baked with fresh peaches, brown sugar and spicy chipotles in adobo until tender and caramelized. Served with fresh basil and hunks of crusty bread to mop up the sweet and smoky sauce.

Chipotle Baked Beans


These Chipotle Peach Baked beans are one of my favorite ways to use fresh summer peaches! I feel like this is a great late-summer recipe, when you’re craving something a little cozier but still want to take advantage of the seasonal produce.

For this baked bean recipe, you’ll need the following ingredients;

  • Fresh peaches
  • Canned pinto beans
  • Brown Sugar
  • Maple syrup
  • Onion & garlic
  • Smoked paprika
  • Chipotle peppers in adobo
  • Low-sodium chicken stock (or water for vegan/vegetarian)
  • Apple cider vinegar

How to Make Chipotle Peach Baked Beans

This recipe is super easy to make. The beans do take a while to caramelize in the oven but there’s really only about 5-10 minutes of prep.

First, you’ll want to choose a heavy oven-safe pot that has a lid. I like to use a dutch oven. Start by sautéing onion and garlic in a little olive oil, then add in the rest of your ingredients. Bring everything up to a boil and cover the pot. Bake the beans for about 30 minutes then give them a good stir and return the pot to the oven uncovered.

In another 20 minutes or so, the top should be deeply caramelized and the beans should be very tender. Most of the liquid should have cooked down into a thick sauce. Before serving, stir in the apple cider vinegar. A splash of acid right at the end does wonders in bringing out the flavors of the dish. Use fresh basil to garnish and hunks of crusty sourdough are perfect for sopping up all that sweet and smoky goodness.

Chipotle Peach Baked Beans are delicious enough to stand on their own but they also make for the perfect side dish! Other serving suggestions:

  • Grilled corn on the cob
  • Cooked rice
  • Roasted or baked potatoes
  • Coleslaw
  • Grilled zucchini or summer squash
Chipotle Baked Beans

Tips and substitutions

  • Like classic baked beans, this Chipotle Peach Baked Bean recipe is quite sweet. If you prefer your beans to be less sweet, I recommend cutting down the brown sugar to 2 tbsp. Likewise, if you want spicier beans, add another chipotle pepper in adobo.
  • Sometimes these baked beans taste even better the next day. They will keep in the fridge for about 4-5 days when sealed in an airtight container. The flavors tend to intensify with time, so maybe cut back slightly on the sugar if you plan on having leftovers.
  • To make this recipe vegan, simply replace the chicken stock with water.
Chipotle Baked Beans

More recipes to try

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Yield: 4 servings

Chipotle Peach Baked Beans

Chipotle Peach Baked Beans

These Chipotle Peach Baked beans are the perfect addition to any summer dinner or barbecue! They're sweet and smoky a little spicy kick.

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour


  • 2 tbsp olive oil
  • 1/2 large sweet onion, finely diced
  • 2 garlic cloves, minced
  • 1 large ripe peach, chopped
  • 1/4 cup brown sugar (see note)
  • 2 tbsp maple syrup
  • 1 1/2 tsp smoked paprika
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 1 chipotle pepper in adobo, minced + 1 tbsp adobo sauce
  • 1/2 cup low-sodium chicken stock or water
  • Kosher salt
  • 1 tbsp apple cider vinegar
  • Crusty bread and fresh basil for serving


  1. Preheat the oven to 350° F and position a rack in the center.
  2. Heat the olive oil in a large lidded oven-safe pot (such as a dutch oven) over medium heat. When shimmering, add the onion and sauté for 3-4 minutes, or until translucent. Add the garlic and cook for another 1-2 minutes, until frangrant.
  3. Add the chopped peach, brown sugar, maple syrup, smoked paprika, pinto beans, chipotle pepper, adobo sauce and chicken stock. Season with kosher salt. Bring to a boil over high heat and cover the pot with a tight-fitting lid.
  4. Bake for 30 minutes, stir, then remove the lid and return to the oven to bake uncovered for another 20-25 minutes. The top should be deeply caramelized.
  5. When ready to serve, stir in the apple cider vinegar and adjust seasoning as needed.
  6. Garnish with fresh basil and serve with hunks of crusty bread.


If you prefer ypur baked beans to be less sweet, reduce the brown sugar to 2 tbsp.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 268Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 357mgCarbohydrates: 44gFiber: 2gSugar: 24gProtein: 7g

All nutritional info is an estimation

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One Comment

  1. What a delicious idea to add peaches. Will definitely give this a try.

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