I recently made these Dr. Pepper baked beans for a work potluck, and everyone loved them!
The combo of bacon, molasses, brown sugar, and Dr. Pepper create a sweet, smoky, and savory flavor profile that’s to die for!
Cooking the beans on the stove helps them absorb the flavors. And finishing them in the oven thickens and caramelizes the sauce.
This recipe is rich, satisfying, and totally irresistible.
Why You’ll Love These Dr. Pepper Baked Beans
Irresistible Taste: The combination of sweet Dr. Pepper, smoky bacon, and tangy molasses is delicious. This mouthwatering flavor profile will have everyone coming back for seconds. Maybe even thirds.
One-Pan Wonder: As long as you have an oven-safe skillet, you can do everything in it! Cook the bacon, saute the veggies, and bake the beans all in one place.
Make-Ahead Magic: You can prepare these beans in advance and reheat them. They taste just as good, too. They’re excellent for when you want to focus on other things on the day of an event.
Versatile Cooking Options: Prefer using a slow cooker over an oven? Go for it! This recipe offers flexibility and is adaptable to different kitchen setups.
Ingredients
- Cannellini Beans: Creamy and mild, cannellini beans are essential for good baked beans. They provide a soft texture and perfectly absorb all the sauce’s rich flavors.
- Dr. Pepper: For sweetness and depth. This fizzy soda will enhance all the savory and sweet elements of the dish. (It tastes great in pulled pork, too, FYI!)
- Thick-Cut Bacon: Use thick-cut bacon for a better texture and a smokier, more savory flavor. It crisps up nicely and is an excellent contrast to the sweetness in the sauce.
- Yellow Onion & Garlic: The aromatics. They add loads of flavor and an enticing aroma.
- Molasses: Thick and dark, they give the sauce a deep, robust sweetness. They also lend it their rich color.
- Light Brown Sugar: For an extra hint of sweetness and subtle caramel notes.
- Ketchup: Because what baked beans recipe is complete without it! Its tangy tomato base adds a whole other layer of flavor to the sauce.
- Apple Cider Vinegar: For a sharp tanginess that cuts through the richness. It adds brightness and helps balance the other flavors.
- Worcestershire Sauce: Adds a dash of umami-rich complexity.
- Seasonings: Three required ones and one optional. Ground mustard adds tanginess. Salt and pepper are essential seasonings. And the optional cayenne adds a nice kick.
How to Make Dr. Pepper Baked Beans
This recipe has fewer than ten steps. It’s so easy!
1. Preheat. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the bacon. Cook it in a large, oven-safe skillet over medium heat for about 5 minutes. Then, transfer to a towel-lined plate to drain. Leave 1 tablespoon of drippings in the skillet.
3. Saute. Cook the onion for about 3 minutes in the skillet. Then, stir in the garlic and cook for another minute until fragrant.
4. Combine. Add the beans, 3/4 cup Dr. Pepper, and the rest of the ingredients. (Not the bacon.) Stir to combine.
5. Simmer. Bring the mixture to a boil over medium-high heat. Then, reduce to medium-low and simmer for approximately 6 to 8 minutes.
6. Bake. Add the bacon back into the skillet. Then, transfer it to the oven and bake uncovered for about 1 hour. Stir once halfway through.
7. Finish and serve. Remove the beans from the oven and stir in the remaining 1/4 cup of Dr. Pepper. Let stand for 5 minutes. Then, serve and enjoy!
Tips for the Best Dr. Pepper Baked Beans
Some of these tips for baked beans are pretty general. However, they’re still important. I’ve also included a few variations.
- Dice the onion finely. You want the pieces to be small so they melt into the sauce as the beans cook. If you want to cut a tablespoon of the pieces larger for extra texture, that’s fine.
- Don’t overcook the bacon! Remember, it will cook further during that 1 hour in the oven. My suggestion is to cook it until it’s almost (but not quite) crispy.
- Be patient. The liquid in the recipe needs to reduce by about a third. Typically, this takes between 6 and 8 minutes. However, it’s more important that the liquid reduces properly. So, if it takes a little longer, let it keep simmering.
- Want more texture? Use a mix of pinto, kidney, and cannellini beans instead of just cannellinis. The beans’ various sizes will contribute to a more nuanced consistency.
- Sweeten the pot. Use Cherry Dr. Pepper instead of regular. You can also use root beer or Coca-Cola for slightly different flavors.
- Make it vegetarian. Leave out the meat and add olive oil and smoked paprika. It’ll provide similar smoky depths. You can also dice up a bell pepper for extra veggies.
- Fire up the slow cooker. For this method, cook the bacon and onions as directed. Then, add all of the ingredients (including the entire cup of Dr. Pepper) to a slow cooker. Cook on low for 4 to 6 hours.
What to Serve with Dr. Pepper Baked Beans
My favorite baked beans pairing is, of course, any kind of barbecue recipe. Here are some excellent options:
How to Store
Baked beans store beautifully, which is why they’re perfect for making ahead of time.
To Store: Refrigerate cooled beans in an air-tight container for up to 5 days.
To Freeze: Freeze cooled beans in a freezer-safe container for up to 3 months. Be sure to leave a bit of open space at the top of the container to account for expansion. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat the beans with a splash of water in a saucepan over medium-low heat. Or, microwave them, stirring occasionally, until warm.
More Delicious Side Dishes You Have to Try
Maple-Roasted Brussels Sprouts
Mexican Sweet Corn Cake
Thai Pineapple Fried Rice
Cheesy Grits
Dr. Pepper Baked Beans
6
servings20
minutes1
280
kcalThese Dr. Pepper baked beans will be the hit of any gathering! The sweet and savory recipe is such a fun twist on a classic.
Ingredients
4 slices thick-cut bacon, diced
1 small yellow onion, diced
2 cloves garlic, minced
2 (15 ounce) cans cannellini beans, drained and rinsed
1 cup Dr. Pepper, divided
1/3 cup molasses
1/4 cup light brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
pinch cayenne pepper (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large oven-safe skillet, cook the bacon over medium heat until crisp. About 5 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate. Leave 1 tablespoon of bacon drippings in the skillet.
- Add the onion to the skillet and cook until softened. About 3 minutes. Stir in the garlic and cook until fragrant. About 1 minute.
- Add the beans, 3/4 cup of Dr. Pepper, molasses, brown sugar, ketchup, mustard, vinegar, Worcestershire, salt, pepper, and cayenne (if using). Stir to combine.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by about a third. Approximately 6-8 minutes.
- Stir the reserved bacon into the beans. Transfer the skillet to the oven and bake uncovered until the sauce is thick and glazy. About 1 hour. Stir halfway through if possible.
- Remove from the oven and stir in the remaining 1/4 cup Dr. Pepper. Let stand for 5 minutes before serving.
Notes
- Dice the onion finely so it melts into the sauce.
- Don’t overcook the bacon. It will continue to cook in the oven.
- For a sweeter flavor, use Cherry Dr. Pepper.
- To make in a slow cooker, cook the bacon and onions first. Then, add everything to the slow cooker. Cook on low 4-6 hours.
