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Savor The Unique Twist Of Delicious Root Beer Baked Beans

Dive into the heartwarming world of comfort food with a twist 🍲. Our Delicious Root Beer Baked Beans recipe is not just another side dish; it's a conversation starter, a palette pleaser, and a testament to culinary creativity. Imagine the rich, deep flavors of traditional baked beans elevated with the sweet and intriguing notes of root beer. This dish promises to bring a unique flair to your table, perfect for family dinners, BBQs, or any occasion that calls for a standout side 🌟. Not only is it a delight to the taste buds, but it's also a breeze to prepare, making it an instant favorite for both chefs and diners alike. Embrace the unexpected and let your taste journey begin with our root beer-infused baked beans.
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Updated on Fri, 03 Jan 2025 18:26:37 GMT
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A pot of homemade root beer baked beans with bacon | myhomemaderecipe.com

Experience the delicious twist of these Root Beer Baked Beans. The combination of root beer, crispy bacon, and a blend of rich spices creates a uniquely flavorful side dish. Perfect for barbecues and family gatherings, these beans are best enjoyed warm, right out of the oven.

Ingredients

  • 2 cups dried navy beans - These small, white beans are perfect for baking and absorb flavors wonderfully.
  • 6 cups chicken or vegetable broth, or water - Provides the necessary liquid for cooking the beans. Extra may be needed if the mixture becomes too thick.
  • 4 slices thick-cut bacon, cooked to a crisp and chopped - Adds a smoky, savory flavor to the beans.
  • 1 small onion, finely chopped (around 3/4 cup) - Provides a base flavor and adds a slight sweetness when cooked.
  • 1 green bell pepper, seeded and diced - Adds a fresh, slightly sweet flavor and some crunch to the beans.
  • 2 garlic cloves, minced - Infuses the dish with a rich, aromatic flavor.
  • 1 cup quality root beer - The secret ingredient that adds a unique sweetness and depth of flavor.
  • 1/3 cup ketchup - Adds a tangy tomato flavor and helps thicken the sauce.
  • 1/3 cup barbecue sauce - Enhances the smoky, sweet, and tangy flavors in the dish.
  • 1/4 cup maple syrup - Adds a rich, sweet flavor that complements the root beer and bacon.
  • 2 tablespoons brown sugar - Provides additional sweetness and helps caramelize the sauce.
  • 2 tablespoons molasses - Adds a deep, rich sweetness and color to the sauce.
  • 2 tablespoons Dijon mustard - Adds a bit of tang and complexity to the flavor profile.
  • 2 tablespoons Worcestershire sauce - Enhances the umami flavor and adds depth to the sauce.
  • 3/4 teaspoon salt - Seasons the beans and enhances all the other flavors.
  • 3/4 teaspoon chili powder - Adds a slight kick and warmth to the dish.
  • 1/2 teaspoon freshly ground black pepper - Adds a bit of spice and complexity.

Instructions

Step 1:
Rinse and sort the navy beans, then place them in a large pot or bowl. Cover the beans with water, ensuring it’s about 3 inches above the beans. Soak overnight, then drain. Alternatively, if short on time, place the beans in a pot, cover with several inches of water, and bring to a boil. Remove from heat and let soak for 1 hour, then drain.
Step 2:
In a large, oven-safe pot, add the soaked and drained beans with 6 cups of broth or water. Bring to a simmer and cook uncovered for 1 hour.
Step 3:
In a separate pan, cook the bacon over medium heat until crispy. Remove the bacon, leaving the fat in the pan, and set the bacon aside.
Step 4:
Sauté the chopped onion, bell pepper, and minced garlic in the bacon fat until softened and starting to brown, about 5 minutes. Set aside.
Step 5:
In a medium bowl, whisk together the root beer, ketchup, barbecue sauce, brown sugar, maple syrup, molasses, Dijon mustard, Worcestershire sauce, salt, pepper, and chili powder. Set aside.
Step 6:
Preheat your oven to 350°F. In the large pot, combine the simmered beans and their liquid, the sautéed onion mixture, the chopped bacon, and the prepared sauce. Stir everything together well.
Step 7:
Cover the pot with an oven-safe lid and bake for 30 minutes. Remove from the oven, stir, reduce the oven temperature to 300°F, and bake uncovered for another hour. Finally, replace the lid, reduce the oven temperature to 250°F, and bake for an additional 2 hours or until the beans are tender. Adjust the seasoning with more salt and pepper if needed, and add extra broth or water if the mixture becomes too thick.
Step 8:
Serve the Root Beer Baked Beans warm and enjoy!

Serving Suggestions and Tips

These Root Beer Baked Beans are best enjoyed warm, straight from the oven. They pair perfectly with grilled meats, making them an excellent addition to any summer barbecue or cookout. The unique flavor of root beer combined with savory bacon will have your guests coming back for more!

For an extra touch of flavor, consider adding a splash of apple cider vinegar before serving. It adds a tangy note that complements the sweetness of the root beer.

"The secret to great baked beans is in the balance of sweet and savory flavors. This recipe nails it with the unique addition of root beer!" - Chef John Doe

Root Beer Beans

Experience the delightful combination of root beer and baked beans in this unique, flavor-packed dish that's perfect for any gathering.

Prep Time
480 Minutes
Cook Time
270 Minutes
Total Time
750 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 servings)

Dietary: Dairy-Free

Ingredients

01 2 cups dried navy beans.
02 6 cups chicken or vegetable broth, or water (plus extra if needed).
03 4 slices thick-cut bacon, cooked to a crisp and chopped.
04 1 small onion, finely chopped (around 3/4 cup).
05 1 green bell pepper, seeded and diced.
06 2 garlic cloves, minced.
07 1 cup quality root beer.
08 1/3 cup ketchup.
09 1/3 cup barbecue sauce.
10 1/4 cup maple syrup.
11 2 tablespoons brown sugar.
12 2 tablespoons molasses.
13 2 tablespoons Dijon mustard.
14 2 tablespoons Worcestershire sauce.
15 3/4 teaspoon salt.
16 3/4 teaspoon chili powder.
17 1/2 teaspoon freshly ground black black pepper.

Instructions

Step 01

Rinse and sort the navy beans, then place them in a large pot or bowl. Cover the beans with water, ensuring it’s about 3 inches above the beans. Soak overnight, then drain. Alternatively, if short on time, place the beans in a pot, cover with several inches of water, and bring to a boil. Remove from heat and let soak for 1 hour, then drain.

Step 02

In a large, oven-safe pot, add the soaked and drained beans with 6 cups of broth or water. Bring to a simmer and cook uncovered for 1 hour.

Step 03

In a separate pan, cook the bacon over medium heat until crispy. Remove the bacon, leaving the fat in the pan, and set the bacon aside.

Step 04

Sauté the chopped onion, bell pepper, and minced garlic in the bacon fat until softened and starting to brown, about 5 minutes. Set aside.

Step 05

Mix the sauce by whisking together the root beer, ketchup, barbecue sauce, brown sugar, maple syrup, molasses, Dijon mustard, Worcestershire sauce, salt, pepper, and chili powder in a bowl. Set aside.

Step 06

Preheat your oven to 350°F.

Step 07

Combine the simmered beans, their liquid, the sautéed onion mixture, the chopped bacon, and the prepared sauce in the large pot. Stir everything together well.

Step 08

Cover the pot with an oven-safe lid and bake for 30 minutes. Remove from the oven, stir, reduce the oven temperature to 300°F, and bake uncovered for another hour. Finally, replace the lid, reduce the oven temperature to 250°F, and bake for an additional 2 hours or until the beans are tender. Adjust the seasoning with more salt and pepper if needed, and add extra broth or water if the mixture becomes too thick. Serve warm and enjoy!.

Notes

  1. This version of baked beans is a delightful combination of the sweet and unique taste of root beer with the savory flavor of bacon and spices, perfect for any occasion.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 9 g
  • Total Carbohydrate: 45 g
  • Protein: 12 g