You home will smell unbelievable while these beans “bake” in your slow cooker. The tangy-sweet aroma will waft through the air, tempting your taste buds to sneak a taste before they’re even done. And by all means, take as many taste tests as you please. Just make sure no one is looking when you do!

The idea for this recipe came from a similar dish I had – coconut crusted shrimp and mango salsa. I wanted to use peaches instead of the mango because they are in season. Besides, who doesn’t love peaches? I chose the tilapia because of it’s nice flaky texture that I think fairs very well with the coconut breading.

This is a simple, summery dish that is light and perfect for hot nights. You could also use sliced ham instead of the bacon, but I prefer the crispy texture that the bacon provides. The dressing in this recipe is light. If you prefer more dressing on your pasta, double the ingredients.