Root Beer Baked Beans with Smoky Bacon and Barbecue (Print version)
Sweet and smoky root beer baked beans loaded with crispy bacon and a thick barbecue glaze. An easy oven-baked side dish for cookouts and weeknights.
# Ingredients:
For the beans
01 -
8 oz (225 g) thick-cut bacon, cut into 1-inch pieces
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, minced
04 -
2 (15 oz / 425 g) cans pinto beans, drained and rinsed
05 -
2 (15 oz / 425 g) cans navy or white beans, drained and rinsed
For the sauce
06 -
1 1/2 cups (360 ml) root beer
07 -
1/2 cup (120 ml) barbecue sauce
08 -
1/2 cup (120 ml) ketchup
09 -
1/4 cup (50 g) packed brown sugar
10 -
2 tablespoons dark molasses
11 -
1 tablespoon Worcestershire sauce
12 -
1 tablespoon Dijon mustard
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon chili powder
15 -
1/2 teaspoon kosher salt
16 -
1/2 teaspoon black pepper
17 -
1 tablespoon apple cider vinegar
# Instructions:
01 -
Cook bacon in a large ovenproof pot over medium heat until fat renders and edges turn crisp, 6 to 8 minutes. Transfer to a paper towel, leaving the fat in the pot.
02 -
Add onion to the pot and cook until softened and lightly golden, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
03 -
Pour in root beer and scrape up any browned bits. Stir in barbecue sauce, ketchup, brown sugar, molasses, Worcestershire, mustard, smoked paprika, chili powder, salt, and pepper.
04 -
Fold in drained pinto and white beans until evenly coated. The mixture will look loose. It thickens as it bakes.
05 -
Cover and bake at 375°F for 30 minutes. Uncover and bake 15 minutes more until thick and bubbling. Stir in half the bacon, then scatter the rest on top before serving.
# Good to know:
01 -
Best served warm straight from the pot.
02 -
Sauce thickens as it cools.