For Baked Version

Cup of Yum
1. Preheat oven to 400°F.
2. Cut the bacon crosswise into 1 inch pieces. Chop onion and mince garlic.
3. 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.
4. Add onions to pot and cook until golden brown, about 5-6 minutes. Add garlic and stir for a minute.
5. Add drained beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper. Stir to combine.
6. 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

1. Cook and render bacon until crispy, set aside. Save bacon grease for other use, it's "liquid gold".
2. Add drained beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper to the Instant Pot and stir to combine.
3. Place the lid on and lock. Set to Manual, High Pressure, and set for 8 minutes.
4. 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

1. Cook and render bacon until crispy, set aside. Save bacon grease for other use, it's "liquid gold".
2. Add drained beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper to slow cooker and stir to combine.
3. Close lid securely and set to Low for 6 hours. 
4. 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.