Ack ack....no tomatoes!....but outside of that, that's pretty well what I do.... usually need to cook more than 2 hours though.

Boca Boys Baked Beans with Peaches

• 1 package bacon
• 2 large yellow onions, chopped
• 1 50 ounce can of baked beans (recommended: Bush's)
• 1 can peach pie filling
• 1/2 cup barbecue sauce
• 4 tablespoons Boca Boys BBQ Rub, recipe follows

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat. Add the bacon and cook,
  stirring, until somewhat crispy and its fat has been rendered. Using a
  slotted spoon, transfer the bacon to a paper towel-lined plate to drain,
  leaving the fat in the skillet.
• Empty the can of beans into a large baking pan.
• Puree the peach pie filling, barbecue sauce, and dry rub then add it to the pan and mix by hand.
• Add the onions to the skillet and cook, stirring, until softened, about 6 minutes. Transfer them to the baking pan.
• Crumble the bacon and add it as well. Mix to combine and bake,
  uncovered, until hot and bubbly, about 1 hour.

Boca Boys Dry Rub

• 6 tablespoons Granulated Garlic Powder
• 2 tablespoons Chili Powder
• 2 tablespoons Paprika (I use Szeged Hot Hungarian)
• 1 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
• 1 tablespoon Cayenne Pepper
• 2 tablespoons Turbinado Sugar

I would agree Linda and in fact my DH cannot stand chunks of tomato. But in here the tomato disappears into the sauce. And you’re right about the cooking time. In fact, now that I think about it, I usually leave them in the crockpot overnight or all day. So I guess I shouldn’t have said I wouldn’t change a thing. Lol

Louise, I just copied the recipe...thanks! I confess I've always kind of cheated by using canned beans and doctoring them up a bit.

Here's pretty much what I do. This concoction came from a book I have from Cristina Ferrare called "Family Entertaining." I've just tweaked it over the years. It makes a lot but easy to cut back.

1/2 pound bacon

1 medium onion, chopped

Two 28-ounce cans baked beans (your choice...I use Bush's)

One 28-ounce can red kidney beans, rinsed and drained

1/2 to 1 cup firmly packed dark brown or golden brown sugar (depending on your sweetness preference)

1/4 to 1/3 cup Dijon mustard (to taste)

One 12-ounce jar chili sauce (I often use half chili sauce/half BBQ sauce)

1/2 cup ketchup

Preheat oven to 250.

Cook bacon until crisp and drain on paper towels, then crumble.

Reserve 2 T. of the drippings in pan. Saute onion in the drippings and drain.

Combine baked beans, kidney beans, bacon, onion, brown sugar, mustard, chili sauce and ketchup in large pot/casserole. Cover and bake for about 3 1/2 to 4 hours. Uncover and bake until beans reach desired thickness, about another hour.

The recipe sounds delicious! Thank you for sharing.

Yikes, that is close to 4 Tbsp of sugar per serving. I don't use that much sugar in an entire year. 1/2 lb bacon?. I use a tsp maple syrup and a half slice of bacon (most often a thin slice of prosciutto toasted) for that amount of bean.

The recipe says to mash the tomatoes. I'll bet you could sub tomato puree (I'm so dang lazy!). I have the beans so might try these for my dad. But I'll have to limit the bacon and sub pork loin or pork chop for the salt pork since dad is on a low salt diet. He loves sweet stuff though.

I am not familiar with pea beans, Are these readily available in grocery stores or do they have another name?

Edited to say: after doing a search, it` looks like pea beans may be also called navy beans, so ignore my question.

My go to beans are Keri's Hog Apple Pie Beans. They've never gotten a bad review on my house. Of course I also normally smoke them under ribs or a pork butt to collect the delicious drippings.

https://www.cdkitchen.com/recipes/recs/493/Keris-Hog-Apple-Baked-Beans108976.shtml