Easy Root Beer Baked Beans
Smoky bacon, sweet molasses, and nostalgic root beer simmer into these rich, cozy root beer baked beans. Aromatics and just enough veggies bring balance, while the sauce thickens to sweet and smoky perfection. An easy, crowd-pleasing side (or meal) with make-ahead and vegan options.
6
servings
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.
Notes
These beans are make-ahead friendly—store in an airtight container for up to 5 days in the fridge, or freeze for longer storage. Add a splash of water when reheating as needed. To make vegan, skip the bacon and use olive oil, plus an extra pinch of smoked paprika or some liquid smoke for flavor.
Nutrition
Calories: 320kcal | Carbohydrates: 54g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 830mg | Potassium: 650mg | Fiber: 9g | Sugar: 22g | Vitamin A: 600IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg