• 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