Smoky bacon, sweet molasses, and fizzy, nostalgic root beer simmer into these rich, cozy root beer baked beans. Onion, garlic, bell pepper—just enough veggie goodness for balance.
There’s something deeply satisfying about a pot of baked beans bubbling away in the oven, and these ones? Oh, they’ve got a little sparkle. Not literal sparkle (I mean, that would be weird), but that zingy sweetness from root beer mixed with smoky paprika and a gentle hit of Dijon makes this batch seriously good. The bacon crisps up like a dream. The sauce thickens up just the right amount. Toss it in the oven and before you know it, your kitchen smells like a backyard cookout took a vacation to Flavor City. They’re rich, but not heavy. Sweet, but not cloying. You’ll see.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Easy Root Beer Baked Beans
Sometimes you just want a side (or heck, a whole meal) that doesn’t ask a lot but delivers big flavor. That’s where these beans shine.
- Ridiculously simple to make: You cook the bacon, sauté the veggies, dump in everything else, stir, and bake. That’s the gist.
- Aromatics that mean business: Garlic, onion, and bell pepper mingle with bacon fat and make your kitchen smell like a savory dreamscape.
- Sweet, tangy, and smoky flavor combo: The root beer pairs with molasses and mustard—it’s like a barbecue party in a bean blanket.
- Make-ahead friendly: These beans reheat like champs, which means you’re just minutes away from happiness tomorrow too.
- Easily customized: Like things spicy? Toss in cayenne. Want it vegan? Skip the bacon and grab smoked paprika.
Ingredient Notes
Let’s take a minute to talk ingredients before you start popping open cans and measuring molasses. Each thing has a role. And yes, bacon is a role model.
- Thick-cut bacon: Gives the beans richness and smoky depth. Use thick-cut if you can—it crisps up just right and doesn’t disappear in the mix.
- Onion: Sweet and savory, it melts down into the sauce and hangs out quietly in the background doing its thing.
- Bell pepper: Adds a little brightness and juiciness. Red, yellow, or orange work best here for their sweetness.
- Garlic: Three cloves of the good stuff. Don’t skimp. That mellow heat ties the whole thing together.
- Canned beans (two 15-ounce cans): Pinto, navy, cannellini, even black beans. Choose your own legume adventure. Just drain them but keep a bit of the saucy liquid.
- Root beer (1 cup): Adds sweetness, carbonation, and a tiny bite of sass. Look for one without tons of extras if you’re picky.
- Ketchup: Tangy and tomatoey—it balances the molasses like a pro.
- Molasses: Deep and sticky sweet. Grandma-style. Don’t sub maple syrup unless you absolutely must.
- Dijon mustard: Sharp and zippy, it cuts through the sweetness and makes things interesting.
- Apple cider vinegar: A hit of acid brightens it all up at the end like a good palette cleanser.
- Worcestershire sauce: Umami central. Salty, savory, and slightly mysterious.
- Smoked paprika: Not just regular paprika—this stuff is sultry. Brings the campfire vibes.
- Cayenne pepper (optional): If you like a little kick, a pinch will do. Or not. Your beans, your rules.
- Salt and black pepper: Because seasoning is life.
- Chopped parsley (optional): For garnish if you’re feeling extra. Or if your beans want to dress up.
How To Make This Easy Root Beer Baked Beans
Once you’ve got everything prepped, this part is basically a dance between the stovetop and oven. Nothing fancy. Just a couple simple moves and boom—flavor town.
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Preheat your oven to 350°F: This gives you time to chop things and get everything sizzling while it warms up. No need to rush. We’re just setting the stage.
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Cook the bacon until crispy: Dice that bacon and let it sizzle in a Dutch oven or oven-safe skillet over medium heat. Stir occasionally until it’s perfectly golden and crisp (about 5–7 minutes). Then scoop it out with a slotted spoon and let it hang on paper towels while you move on.
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Sauté the aromatics: In that glorious bacon fat left behind, toss in your chopped onions and bell pepper. Let them soften for about 5 minutes. Then add the minced garlic and give it all a quick stir for another minute until it smells like someone lit a garlic-scented candle in the best way.
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Add the beans and sauce ingredients: Dump in your drained beans, and follow up with the root beer, ketchup, molasses, mustard, vinegar, Worcestershire, smoked paprika, and cayenne. Give it a hearty stir until everything is well combined and glossy.
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Simmer for flavor blending: Let the whole batch quiet down to a simmer. Keep it there for about 5 minutes to let everything mingle like good party guests before things heat up.
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Return the bacon, then bake: Stir that crisped bacon back into the skillet, making sure it gets nice and tucked into the sauce. Pop the whole skillet in the oven, uncovered, and bake for 30–40 minutes. You’re looking for bubbling edges and slightly thickened sauce.
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Let cool before serving: Give it a 5-minute nap on the counter before serving. Optional parsley sprinkle? Go for it.
Storage Options
So let’s say you’ve made a big ol’ skillet of these baked beans (because let’s be honest, they’re kind of hard to stop piling into your bowl). You’re wondering how to save the rest? You’re covered.
Once they’ve cooled to room temp, scoop the leftovers into an airtight container and keep ’em in the fridge for up to five days. They reheat beautifully, either on the stovetop over low heat or in the microwave with a damp paper towel on top to keep ‘em moist. Stir halfway through so they don’t get weirdly hot on the edges and cold in the middle.
Now, about freezing: yes, you totally can. The beans freeze well, just make sure they go into a freezer-safe container or bag, leaving a little room for expansion. Thaw overnight in the fridge before reheating slowly. They may thicken up as they sit, but a splash of water (or even a teaspoon of vinegar if you’re bold) brings them right back.
Variations and Substitutions
Want to play around with flavor or tweak things to match what’s hanging out in your fridge? You’ve got options, friend.
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Vegan version: Skip the bacon, sauté the veggies in olive oil, and add a touch more smoked paprika or a bit of liquid smoke to keep the smoky vibe alive.
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Try different beans: Black beans bring a deeper, earthier flavor. Navy beans stay creamy. A mix of types keeps things interesting.
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Maple instead of molasses: If you’re out of molasses or prefer a lighter sweetness, real maple syrup can fill in. It’ll be slightly less rich, but still yummy.
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BBQ sauce boost: Sub half the ketchup with your favorite barbecue sauce for a punchier, tangier flavor with less effort.
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Add meat or veg: Chopped hot dogs or smoked sausage? Classic. Or fold in roasted veggies like sweet potato or butternut if you’re feeling wholesome.
What to Serve with Easy Root Beer Baked Beans
These beans are pretty versatile, which makes them an easy match for plenty of other dishes. Whether it’s a cookout, weeknight dinner, or a fall potluck, let’s talk sides.
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A juicy meatloaf is a total power couple situation here. Like this Lipton onion soup meatloaf—ultra savory, slightly retro, and designed to cozy up right next to these sweet and smoky beans.
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Cornbread is an obvious move, but if you want something a lil’ more fun, these bacon basil cornbread muffins are salty-sweet and full of bonus flavor.
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Grilled or pan-seared proteins go great too. Think seared salmon with a bold glaze (like this pomegranate reduction one), or even a crispy, buttery cod.
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If you’re after freshness, you could do a quick slaw with vinegar dressing or cucumber salad to balance the beans’ richness. Something crunchy and cool is perfect here.
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Finally, a sweet ending wouldn’t hurt. These crumbly cornbread cookies? Hello, perfect southern-themed dessert situation.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use diet root beer instead of regular?
Sure thing—you can, but I’ll be honest, you might miss some depth. Regular root beer has that rich sweetness and caramel edge that really plays well with the molasses and Dijon. Diet versions often add an artificial aftertaste once baked. But if you’re watching sugar or it’s what you have on hand, go ahead. Maybe give it a taste before baking and add a touch more molasses if it feels too flat.
What kinds of beans work best in baked beans?
Honestly, it’s really forgiving. I adore navy beans for their creamy texture, but pinto and cannellini are great as well. Even black beans bring something slightly deeper and earthier to the table. If you’re feeling wild, mix a couple kinds! Just make sure they’re drained—but leave a little of that can liquid for sauciness.
Can I make these baked beans ahead of time?
Absolutely, and they might even taste better the next day. The flavors cozy up overnight and mellow into something downright magical. Just store them in an airtight container in the fridge, then reheat on the stovetop or in the microwave with a splash of water to loosen things up. Give ’em a lazy stir and they’re back in business.
Do I need a Dutch oven or can I use something else?
No Dutch oven? No stress. You can build everything in any skillet you like, then transfer the bean mixture to a baking dish for the oven part. Or use any oven-safe skillet or casserole dish. Just make sure it’s not stuffed to the brim—you want that gentle bubble and caramelization across the top.
Easy Root Beer Baked Beans
Ingredients
Main Ingredients
- 6 slices thick-cut bacon diced
- 1 medium onion finely chopped
- 1 red, orange, or yellow bell pepper diced
- 3 cloves garlic minced
- 2 cans (850 g) beans (pinto, navy, cannellini, or black beans) 15oz each, drained (reserve a few tbsp liquid)
Sauce
- 1 cup (240 ml) root beer
- 1/3 cup (80 ml) ketchup
- 2 tbsp (30 ml) molasses
- 2 tsp (10 ml) Dijon mustard
- 2 tsp (10 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (6 g) smoked paprika
- 1/8 tsp (0.5 g) cayenne pepper (optional)
Seasoning & Garnish
- salt and black pepper to taste
- chopped fresh parsley (optional) for garnish
Equipment
- Dutch Oven or Oven-Safe Skillet
- Slotted spoon
- Knife and cutting board
Instructions
- Preheat your oven to 350°F (175°C).
- In a Dutch oven or large oven-safe skillet over medium heat, cook the diced bacon until crisp and golden, about 5–7 minutes. Remove with a slotted spoon and set on paper towels. Keep the bacon fat in the pan.
- Add the chopped onion and bell pepper to the pan and cook in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook, stirring, for 1 more minute until fragrant.
- Add the drained beans to the skillet along with a couple tablespoons of reserved bean liquid. Stir in the root beer, ketchup, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, and cayenne pepper. Mix well to combine.
- Allow the mixture to come to a gentle simmer over medium heat for about 5 minutes, stirring occasionally to let the flavors start mingling.
- Return the crisped bacon to the skillet, stir to combine, and season with salt and black pepper to taste.
- Transfer the skillet to the oven (uncovered) and bake for 30–40 minutes, until bubbling and thickened around the edges.
- Remove from oven and let cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.
