Root Beer Baked Beans
Updated Feb 15, 2021, Published Mar 01, 2016
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These are great to make ahead of time and are really a meal in themselves. I typically serve them with a big green salad and a side of sautéed corn for a hearty meal.
Root Beer Baked Beans
Ingredients
- 3 bacon slices, cut crosswise into 1-inch pieces
- 3 cups finely chopped onions
- 2 garlic cloves, minced
- 3 15-ounce cans cannellini or Great Northern beans, rinsed and drained
- 1 cup gluten-free artisanal root beer
- 3 tablespoons raw apple cider vinegar
- 3 tablespoons coconut palm sugar
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon Sriracha hot sauce, or more to taste (optional)
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- Thinly sliced green onions, for garnish
Instructions
- Preheat the oven to 400ºF. Cook the sliced bacon in a large, deep, oven-safe skillet or Dutch oven over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel. Drain all but 2 tablespoons of bacon drippings from pan.
- Add the onions to the pan. Sauté until browned, about 8 minutes. Add the garlic and stir for 1 minute.
- Add the beans, root beer, vinegar, sugar, tomato paste, mustard, chili powder, paprika, cinnamon, hot sauce, salt, and pepper. Stir to combine. Add the bacon and bring to a boil.
- Transfer the pan to the oven. Bake, uncovered, until the liquid thickens, about 30 minutes. Serve topped with green onions for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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