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  • Root Beer Baked Beans with bacon

    2 votes
    Root Beer Baked Beans with bacon
    Prep: 30 min Cook: 15 min Servings: 12
    by Foodiewife
    397 recipes
    >
    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!

    Ingredients

    • FOR THE BEANS:
    • 4 strips thick-sliced bacon, diced
    • SWEAT:
    • 2 cups diced onions
    • 1 green bell pepper, seeded and diced
    • 1 Tbsp. minced fresh garlic
    • DEGLAZE:
    • 2 cups root beer
    • 2 cans pinto beans (15 oz. each),drained and rinsed
    • 1 can tomato purée (10.75 oz.)
    • 1/2 cup ketchup
    • 1/4 cup packed dark brown sugar
    • 2 Tbsp. each Worcestershire sauce and cider vinegar
    • 1 Tbsp. prepared yellow mustard
    • 1/2 tsp. each Tabasco sauce, root beer extract, and kosher salt
    • FOR THE TOPPING, PULSE:
    • 3 slices white bread, buttered
    • 2 Tbsp. minced fresh parsley

    Directions

    1. Preheat oven to 425°.
    2. For the beans, cook bacon in a nonstick skillet until crisp; transfer to a
    3. paper-towel-lined plate and discard all but 1 Tbsp. drippings.
    4. Sweat onions, bell pepper, and garlic in drippings over medium heat until soft, 5 minutes.
    5. 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,
    6. salt, and bacon; bring to a simmer. Transfer beans to a 2-qt. baking dish.
    7. 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.
    8. per serving:
    9. 180 cal; 3g total fat (1g sat); 3mg chol; 522mg sodium; 33g carb; 1g fiber; 7g protein

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    Comments

    • ShaleeDP
      ShaleeDP
      Awesome recipe you got there!

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