Root Beer Baked Beans with Bacon

From "Cuisine At Home Magazine" With smoky bacon, sweet root beer, and a buttery bread crumb topping, everyone’s sure to enjoy these appetizing baked beans. I recently made these beans, only I realized (too late) that I didn't have root beer extract. I continued on, and skipped the buttery bread crumbs, too. Still, these beans were a hit, as everyone went back for seconds. They are smoky, a little sweet and very flavorful. Plus, they are super easy to make with canned pinto beans. I'll be making them again-- and I just might have to find some root beer extract, this time! Per serving: 180 cal; 3g total fat (1g sat); 3mg chol; 522mg sodium; 33g carb; 1g fiber; 7g protein

Smoky, sweet baked beans with bacon.
Photo by Foodiewife F.
Smoky, sweet baked beans with bacon.
Smoky, sweet baked beans with bacon.

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Ingredients

  • BEANS:

  • 4

    strips thick-sliced bacon, diced

  • SWEAT:

  • 2

    cups diced onions

  • 1

    green bell pepper, seeded and diced

  • 1

    tablespoons fresh garlic, minced

  • DEGLAZE:

  • 2

    cups root beer

  • 2

    cans pinto beans (15-ounces each), drained and rinsed

  • 1

    can tomato purée (10.75-ounces)

  • 1/2

    cup ketchup

  • 1/4

    cup dark brown sugar, packed

  • 2

    tablespoons each, Worcestershire sauce and cider vinegar

  • 1

    tablespoon prepared yellow mustard

  • 1/2

    teaspoon each, Tabasco sauce, root beer extract, and kosher salt

  • TOPPING, PULSE:

  • 3

    slices white bread, buttered

  • 2

    tablespoons fresh parsley, minced

Directions

Preheat oven to 425°F. For the beans, cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate and discard all but 1 tablespoon drippings. Sweat onions, bell pepper, and garlic in drippings over medium heat until soft, 5 minutes. Deglaze skillet with root beer and bring to a boil; cook until root beer nearly evaporated, 10 minutes. Stir in beans, tomato purée, ketchup, brown sugar, Worcestershire, vinegar, mustard, Tabasco, root beer extract, salt, and bacon; bring to a simmer. Transfer beans to a 2-quart baking dish. For the topping, pulse bread in a food processor to crumbs. Add parsley; pulse to combine. Top beans with bread crumb mixture; bake until topping is toasted and beans are bubbly, 15 minutes.

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