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Bon Appétit

Root Beer Baked Beans

By Rick Rodgers

3.4

(43)

Image may contain Plant Vegetable Food Bean and Soy
Root Beer Baked BeansHans Gissinger

For the best flavor, use an artisanal root beer made with cane sugar (not corn syrup). We like Faygo and Fitz's, but many more options are available online at sodapopstop.com.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

TagsAmericanBaconCured MeatMeatOnionRoot VegetableVegetableCannellini BeanWhite BeanBean and LegumeMolassesSideDinnerGluten FreeDairy FreeOven BakeBon Appétit

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