Root beer adds a hint of sweet flavor to these baked beans.
Root Beer Baked Beans
Yields: 10 servings
Ingredients
- 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
Instructions
- Preheat oven to 400°.
- 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.
- Transfer pot to oven, and bake uncovered until liquid thickens, about 45 minutes. Stir before serving.
Notes
*We used IBC Root Beer.
Find more great recipes like this one in Taste of the South’s May/June 2017 issue!
IBC is the BEST root beerthese are great,have used root beer in BBQ before w ribs, love the flavor