Why You’ll Love This Recipe
Root Beer Baked Beans are the ultimate comfort food with a nostalgic twist. The sweet, tangy flavor of root beer melds perfectly with the savory depth of baked beans, creating a dish that’s both unique and utterly satisfying. Whether served as a hearty side at a barbecue or a comforting main dish, this recipe is a crowd-pleaser with minimal effort. The slow-cooked method allows the flavors to meld beautifully, and the addition of root beer adds a layer of richness and caramelized sweetness that’s simply irresistible.
Ingredients
- 4 slices of bacon, diced
- 1 small onion, finely chopped
- 2 cans (15 ounces each) baked beans
- 1 cup root beer
- 1/4 cup barbecue sauce
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Directions
- Preheat your oven to 350°F (175°C).
- In a large oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
- Add the chopped onion to the skillet and sauté in the bacon drippings until soft and translucent, about 5 minutes.
- Stir in the baked beans, root beer, barbecue sauce, brown sugar, Dijon mustard, smoked paprika, salt, and pepper. Mix well to combine.
- Bring the mixture to a simmer, then sprinkle the cooked bacon on top.
- Transfer the skillet to the preheated oven and bake, uncovered, for 45–50 minutes, or until the beans are thick and bubbly.
- Remove from the oven and let cool slightly before serving. Enjoy!
Preparation Step-by-Step
- Preheat the Oven
- Set your oven to 350°F (175°C) to get it ready for baking.
- Cook the Bacon
- Dice 4 slices of bacon into small pieces.
- Heat a large oven-safe skillet or Dutch oven over medium heat.
- Add the diced bacon and cook until crispy. Once done, use a slotted spoon to remove the bacon and set it aside, leaving the drippings in the skillet.
- Sauté the Onion
- Add 1 small, finely chopped onion to the skillet with the bacon drippings.
- Cook over medium heat until the onion is soft and translucent, about 5 minutes. Stir occasionally to prevent burning.
- Combine Ingredients
- To the skillet with the sautéed onion, add the following ingredients:
- 2 cans (15 ounces each) of baked beans
- 1 cup of root beer
- 1/4 cup of barbecue sauce
- 1/4 cup of brown sugar
- 1 tablespoon of Dijon mustard
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Stir well to mix all the ingredients evenly.
- To the skillet with the sautéed onion, add the following ingredients:
- Simmer the Mixture
- Bring the mixture to a gentle simmer over medium heat.
- Stir occasionally to ensure the flavors meld together.
- Add the Bacon
- Sprinkle the cooked bacon evenly over the top of the bean mixture.
- Bake the Beans
- Transfer the skillet or Dutch oven to the preheated oven.
- Bake the beans uncovered for 45–50 minutes, or until they are thick, bubbly, and slightly caramelized on top.
- Cool and Serve
- Remove the baked beans from the oven and let them cool slightly for about 5–10 minutes.
- Serve warm as a side dish or main course, and enjoy the sweet, smoky flavors!
This step-by-step method ensures a perfectly balanced and flavorful dish every time.
Servings and Timing
- Servings: 6–8 as a side dish
- Prep Time: 10 minutes
- Cook Time: 1 hour (including oven baking)
Variations
- Vegetarian Option: Replace the bacon with plant-based bacon or skip it altogether. Use a tablespoon of olive oil for sautéing the onions.
- Spicy Kick: Add a diced jalapeño or a teaspoon of chili powder for a spicy twist.
- Tangy Touch: Substitute root beer with Dr. Pepper or cola for a slightly different flavor profile.
- Smokier Flavor: Increase the smoked paprika or add a few drops of liquid smoke.
Storage and Reheating
- Storage: Allow the beans to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freezing: Transfer the cooled beans to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating: Reheat in a skillet over low heat, adding a splash of water or root beer to loosen the sauce. Alternatively, microwave in 30-second increments, stirring in between, until heated through.
FAQs
1: Can I make this recipe in a slow cooker?
– Absolutely! After cooking the bacon and onions, transfer all ingredients to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours.
2: What type of root beer works best?
– Any root beer will work, but for the best flavor, choose a high-quality or craft root beer without artificial sweeteners.
3: Can I make these beans ahead of time?
– Yes! These beans taste even better the next day as the flavors deepen. Prepare them a day in advance and reheat before serving.
4: How can I make this recipe healthier?
– Use turkey bacon or skip the bacon altogether for a lower-fat option. You can also reduce the amount of brown sugar and use a no-sugar-added barbecue sauce.
5: Can I use dried beans instead of canned?
– Yes, but you’ll need to soak and cook the dried beans first, as they require more preparation time. Aim for about 3 cups of cooked beans to replace the canned beans.
6: What can I serve with Root Beer Baked Beans?
– These beans pair beautifully with grilled meats, cornbread, coleslaw, or a fresh green salad. They’re also delicious served over rice or with a crusty piece of bread.
Conclusion
These Root Beer Baked Beans are more than just a side dish—they’re a flavorful celebration of sweet, smoky, and tangy tastes that come together effortlessly. The addition of root beer adds a unique twist, transforming a classic comfort food into something truly memorable. Whether you’re hosting a barbecue, attending a potluck, or simply looking for a cozy dish to enjoy at home, these beans are sure to impress. Easy to prepare, customizable, and perfect for making ahead, this recipe is destined to become a favorite in your kitchen. Try it for your next meal, and savor the comforting flavors that make every bite unforgettable.