Description
These sweet and savory baked beans are slow-cooked to perfection with the unique flavor of root beer. Combined with smoky bacon and tangy barbecue sauce, this dish is a crowd-pleaser for barbecues, potlucks, or weeknight dinners. Easy to make and loaded with bold flavors!
Ingredients
Units
Scale
- 4 slices of thick-cut bacon, diced
- 1 medium onion, finely chopped
- 2 cans (15 oz each) navy beans or pinto beans, drained and rinsed
- 1 cup root beer (not diet)
- 1/2 cup barbecue sauce
- 1/4 cup ketchup
- 2 tbsp molasses
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Cook the Bacon:
- In a large oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pan.
- Sauté the Onion:
- Add the chopped onion to the pan with the bacon drippings. Cook until softened, about 5 minutes.
- Combine Ingredients:
- Add the beans, root beer, barbecue sauce, ketchup, molasses, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper to the skillet. Stir well to combine.
- Add the Bacon:
- Stir in the cooked bacon, reserving a small portion for garnish if desired.
- Bake the Beans:
- Transfer the skillet to the preheated oven (or pour the mixture into a baking dish if your skillet isn’t oven-safe). Bake uncovered for 45-60 minutes, stirring occasionally, until the sauce thickens and the beans are bubbly.
- Serve:
- Garnish with the reserved bacon and serve hot.
Notes
- For a vegetarian option, omit the bacon and use olive oil to sauté the onions.
- Adjust the sweetness by using less molasses or root beer, depending on your taste.