Root Beer Baked Beans

Root beer adds a hint of sweet flavor to these baked beans.

5.0 from 1 reviews
Root Beer Baked Beans
Yields: 10 servings
  • 1 tablespoon vegetable oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 2 (15-ounce) cans red beans, drained and rinsed
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 (12-ounce) bottles root beer*
  • 1⁄2 cup apple cider vinegar
  • 1⁄2 cup ketchup
  • 3 tablespoons firmly packed light brown sugar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chili powder
  • 1 1⁄2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  1. Preheat oven to 400°.
  2. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring frequently, until just browned, about 8 minutes. Add garlic; cook 1 minute. Stir in beans and remaining ingredients. Bring 
to a boil.
  3. Transfer pot to oven, and bake uncovered until liquid thickens, about 45 minutes. Stir before serving.
*We used IBC Root Beer.


 Find more great recipes like this one in Taste of the South’s May/June 2017 issue!



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