Root beer's spicy flavor goes perfectly with baked beans, while also adding a caramel-like sweetness. These are sure to be a favorite at your next cookout or barbecue.
6 thick-cut smoked bacon slices
2 cups chopped sweet onion
1 small green bell pepper, chopped
2 medium jalapeño chiles, seeds removed, chopped
2 garlic cloves, minced
2 (16-oz.) cans light red kidney beans, drained and rinsed
1 (15.5-oz.) can cannellini beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1 cup root beer
1/2 cup ketchup
6 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons coarse-grained mustard
1 teaspoon hot sauce
1 teaspoon kosher salt
How to Make It
Preheat oven to 375°F. Cook bacon in a Dutch oven over medium until crisp, about 10 minutes. Transfer to a plate lined with paper towels, reserving 2 tablespoons bacon drippings in Dutch oven; crumble bacon. Add onion, bell pepper, and jalapeños to hot drippings; cook, stirring often, until vegetables are soft, 8 to 10 minutes. Add garlic, and cook, stirring constantly, 1 minute. Add beans, root beer, ketchup, sugar, vinegar, mustard, hot sauce, and salt, and bring to a simmer. Remove from heat; stir in crumbled bacon.
Spoon mixture into an 11- x 7-inch baking dish lightly greased with cooking spray. Bake in preheated oven until thick and bubbly, 30 to 35 minutes. Serve warm.
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