Root Beer Baked Beans w/ Bacon + Video
User Reviews
5
Root Beer Baked Beans w/ Bacon + Video
Description
The Root Beer Baked Beans w/ Bacon recipe features a combination of pinto and white beans cooked with red onions, garlic, and a blend of seasonings including chili powder, Dijon mustard, and black pepper. Root beer, apple cider vinegar, and dark molasses add sweetness and acidity, with tomato paste enriching the sauce. Cooking begins by crisping bacon in an ovenproof pot, then sautéing onions and garlic in the rendered fat. Beans and seasonings join the pot before boiling and baking uncovered at 400°F, developing a thick, glazed bean mixture. The crispy bacon is stirred in at the end to preserve its texture.
The finished dish has a balance of sweet and smoky flavors, with tender beans coated in a sticky sauce that clings well. The baking step helps reduce liquid and deepen the taste. This preparation can also be adapted for an Instant Pot to speed cooking, but the traditional baked finish provides a distinctive texture.
The beans can be served as a hearty side at barbecues or family dinners, pairing well with meats like ribs or chicken. The inclusion of bacon adds richness while the root beer contributes subtle sweetness and complexity.
Notes suggest that dried beans can be used instead of canned if pre-soaked and cooked ahead. Adding cooked ground meats like beef or turkey is an optional way to expand the dish into a full meal. The recipe provides flexibility in ingredient choices while maintaining the characteristic flavor profile.
Ingredients
- 4 lices Bacon
- 2 cups red onion (about 1 large onion)
- 4 garlic minced, cloves
- 2 oz pinto beans rinsed, drained (See Note 1, canned
- 2 oz White beans rinsed, drained (See Note 1, canned
- 2 cups root beer
- 1/4 cup apple cider vinegar
- 1/4 cup dark molasses
- 2 tbsp tomato paste
- 2 tbsp Dijon mustard
- 2 tsp chili seasoning
- 1 tsp salt
- 1 tsp black pepper
Instructions
For Baked Version
- Preheat oven to 400°F.
- Cut the bacon crosswise into 1 inch pieces. Chop onion and mince garlic.
- Cook bacon in a large ovenproof casserole pot over medium heat until rendered and crisp. Transfer bacon to paper towels to drain and set aside. Leave bacon fat in pan.
- Add onions to pot and cook until golden brown, about 5-6 minutes. Add garlic and stir for a minute.
- Add drained beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper. Stir to combine.
- Bring to a boil. Transfer to oven and bake 30 minutes uncovered until liquid thickens and beans are glazed (See Note 2). Add cooked bacon, stir through and serve.
For Instant Pot Version
- Cook and render bacon until crispy, set aside. Save bacon grease for other use, it's "liquid gold".
- Add drained beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper to the Instant Pot and stir to combine.
- Place the lid on and lock. Set to Manual, High Pressure, and set for 8 minutes.
- When finished, allow natural pressure release for about 10-15 minutes, then quick release. If too loose, cook on Saute with lid off until thickened up so beans get coated and syrupy. Add cooked bacon, stir through and serve.
Slow Cooker Version
- Cook and render bacon until crispy, set aside. Save bacon grease for other use, it's "liquid gold".
- Add drained beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper to slow cooker and stir to combine.
- Close lid securely and set to Low for 6 hours.
- Remove lid and if too loose, cook with lid off until thickened up so beans get coated and syrupy. Add cooked bacon, stir through and serve.
Notes
- Dry beans can replace canned if soaked overnight and cooked before use.
- Adding cooked ground beef, chicken, or turkey can turn this into a more substantial entrée.
- Cooking the bacon first renders fat that adds flavor to the dish; bacon fat should not be discarded.
- Baking uncovered helps thicken the sauce and glaze the beans for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 613mg | 26% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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