Root Beer Baked Beans
Transform your backyard barbecue or weeknight dinner with these irresistible Root Beer Baked Beans, a bold twist on a classic side dish. Infused with the rich sweetness of root beer, smoky paprika, and flavorful bacon, this dish delivers a perfect balance of sweet, tangy, and savory notes. Navy beans are simmered in a robust homemade sauce made from ketchup, molasses, brown sugar, and a touch of Worcestershire, then baked to caramelized perfection. With minimal prep and the convenience of canned beans, this crowd-pleasing recipe elevates comfort food to a whole new level. Serve these baked beans alongside grilled favorites, burgers, or hot dogs for a memorable feast that’s sure to impress.
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Recipe Information
Ingredients
- 4 cups Canned navy beans (drained and rinsed)
- 6 slices Thick-cut bacon (chopped)
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 cup Root beer (not diet)
- 0.5 cup Ketchup
- 0.25 cup Brown sugar
- 2 tablespoons Molasses
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large, oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain off all but 2 tablespoons of the bacon grease from the skillet.
Add the diced onion to the skillet and sauté in the reserved bacon grease until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the root beer and scrape the bottom of the skillet to deglaze, loosening any browned bits. Let the root beer simmer for 2 minutes to reduce slightly.
Stir in the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, ground mustard, salt, and black pepper. Mix well to combine, creating a rich sauce.
Add the drained and rinsed navy beans to the skillet, along with the cooked bacon. Stir everything together until the beans are evenly coated in the sauce.
If using a Dutch oven or oven-safe skillet, cover with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 1 hour, stirring occasionally to ensure the beans don’t stick to the bottom of the pan.
After 1 hour, uncover the skillet and bake for an additional 15 minutes to allow the sauce to thicken.
Remove the beans from the oven and let them rest for 5 minutes before serving. Garnish with extra bacon crumbles, if desired.
Serve warm as a side dish to complement grilled meats, burgers, or hot dogs.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5385 mg | 234% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 126.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4207 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
