Root Beer Baked Beans
From valinkenmore 13 years ago
- 1 hour to make
- Serves 8
Have some spare ribs in the freezer that I am going to barbeque on Sunday. Looking for a partner to go with the ribs and found it in July, 2010 Bon Appetit. Hope you agree - these sound really yummy!
Ingredients
- 4 slices smoked bacon, cut crosswise into 1-inch pieces shopping list
- 3 1/2 cups chopped onions shopping list
- 2 garlic cloves, minced shopping list
- 4 15-ounce cans cannellini (white kidney beans), rinsed, drained shopping list
- 1 1/2 cups root beer (preferably artisanal such as Thomas Kemper, Faygo, Fitz's) shopping list
- 3 tablespoons apple cider vinegar shopping list
- 3 tablespoons mild-flavored (light) molasses shopping list
- 2 tablespoons tomato paste shopping list
- 2 tablespoons Dijon mustard shopping list
- 1 1/2 teaspoons chili powder shopping list
- 1 teaspoon coarse kosher salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
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