Root Beer Baked Beans

Photo by Heather S.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    slices bacon, cut into 1-inch pieces

  • 1

    large white onion, finely diced

  • 2

    cloves garlic, minced

  • 1

    tablespoon minced peeled ginger

  • 2

    tablespoons tomato paste

  • 2

    12-ounce bottles root beer (about 3 cups)

  • 1

    tablespoon apple cider vinegar

  • 2

    teaspoons molasses

  • 1

    tablespoon grainy mustard

  • Hefty pinch of red pepper flakes

  • 1/4

    teaspoon garam masala

  • 4

    15-ounce cans cannellini beans, drained and rinsed

  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 400 degrees F. Set a medium oven-safe pot over medium heat and add the bacon. Cook, stirring, until most of the fat is rendered and the bacon is crisp, about 8 minutes; remove to paper towels with a slotted spoon to drain. Add the onion, garlic and ginger to the drippings in the pot and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the tomato paste and cook until the color deepens, about 1 more minute. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of the bacon and gently stir so the beans don't lose their shape. Reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper. Transfer to the oven and bake, uncovered, until thick, about 30 minutes. Let cool slightly, then top with the remaining bacon. Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/root-beer-baked-beans-recipe2/index.html?oc=linkback

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