Root Beer Baked Beans with Bacon
Smoky, sweet, and sticky root beer baked beans loaded with crispy bacon, molasses, Dijon mustard, and two kinds of beans. The perfect side dish for cookouts or a cozy dinner at home.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 slices Bacon crispy
- 2 cups Red onion chopped, about 1 large
- 4 cloves Garlic minced
- 2 cans Pinto beans 15 oz each, rinsed and drained
- 2 cans White beans 15 oz each, rinsed and drained
- 2 cups Root beer
- ¼ cup Apple cider vinegar
- ¼ cup Dark molasses
- 2 tablespoon Tomato paste
- 2 tablespoon Dijon mustard
- 2 teaspoon Chili seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the bacon in a large skillet over medium heat until crispy. Then move slices to a paper towel-lined plate and set aside.
- Drain all but 1 tablespoon of bacon fat. Add chopped red onion and cook for about 5 minutes until softened.
- Add minced garlic and cook for 1 minute, stirring constantly so it doesn't burn.
- Stir in pinto and white beans, root beer, vinegar, molasses, tomato paste, and Dijon mustard. Mix to combine well.
- Let it simmer on stove for 5–7 minutes to enhance flavor.
- Transfer to a baking dish, crumble cooked bacon on top, and bake uncovered for 30 minutes until sauce thickens.
- Remove from oven and rest for 5–10 minutes to firm up the broth.
- Serve warm and enjoy!
Notes
To save time, prep bacon and onions ahead. Leftovers keep well refrigerated for 4 days or freeze up to 3 months. Reheat gently with splash of liquid to refresh sauce.