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. 

Pam Lolley
Recipe by Coastal Living July 2016

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Credit: Greg Dupree; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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