This baked beans recipe is the perfect accompaniment for your summertime barbecue, and the root beer flavor will make you think you're a kid again.
Recipe information
Yield
8 Servings
Ingredients
4
slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3½
cups chopped onions
2
garlic cloves, finely chopped
4
15-ounce cans cannellini (white kidney beans), rinsed, drained
1½
cups root beer (preferably artisanal)
3
tablespoons apple cider vinegar
3
tablespoons mild-flavored (light) molasses
2
tablespoons tomato paste
2
tablespoons Dijon mustard
1½
teaspoons chili powder
1
teaspoon coarse kosher salt
1
teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
Preheat oven to 400°F. Cook bacon in a large ovenproof pot over medium heat until crisp, stirring occasionally. Using a 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 tsp. salt, and 1 tsp. pepper; stir to combine. Stir in bacon; bring to a boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 250.7 %Calories from Fat 12.0 Fat (g) 3.3 Saturated Fat (g) 0.6 Cholesterol (mg) 4.4 Carbohydrates (g) 45.3 Dietary Fiber (g) 9.1 Total Sugars (g) 15.9 Net Carbs (g) 36.3 Protein (g) 11.6 Sodium (mg) 368.1