Root Beer Baked Beans

Enjoy a fun twist on a classic side dish with these root beer baked beans!

The root beer’s vanilla and caramel notes blend perfectly with smoky bacon. It creates a rich, complex sauce that’ll make everyone ask for your secret ingredient. 

These beans strike the perfect balance between sweet and savory. And there’s just enough tanginess to keep you coming back for more. 

Once you try them, you won’t be able to get enough!

Why You’ll Love These Root Beer Baked Beans

One-Pot: Using a single oven-safe skillet or Dutch oven means less cleanup! It also creates maximum flavor development. All the ingredients build layers of taste in the same vessel, from crispy bacon to the final baked dish.

Restaurant-Quality Taste: The beans’ rich, smoky, tangy taste is enhanced by bacon, molasses, and Worcestershire. They bring a gourmet-level upgrade to any meal. They’re perfect for impressing guests at a BBQ or potluck.

Make-Ahead: The flavors actually intensify when made a day in advance. So, this recipe is ideal for meal prep and entertaining. Plus, the beans reheat beautifully.

Rustic Presentation: Served in a skillet or Dutch oven, these baked beans bring a rustic, homestyle charm. They’re just as visually appealing as they are delicious.

Ingredients

• Canned Beans: Use navy, pinto, or great northern beans for best results. The slight sauciness helps create the perfect final texture in the base. 

• Thick-Cut Bacon: It provides a smoky, salty foundation and rich flavor. The rendered fat is used to saute vegetables. The crispy pieces add wonderful texture throughout.

• Onion, Bell Pepper, & Garlic: This aromatic trio creates a flavorful base. Onions add sweetness, and peppers provide color and mild flavor. Garlic adds depth and savory notes.

• Root Beer: It adds unique caramel and vanilla notes while creating a rich, syrupy sauce. The carbonation helps break down the beans for a tender result.

• Ketchup: It contributes tomato-based tanginess and natural sweetness. It also helps thicken the sauce.

• Molasses: For a deep, dark sweetness and the classic rich brown color and sticky texture. 

• Dijon Mustard: It adds tangy depth and helps emulsify the sauce. It works well to cut through the sweetness, too.

• Apple Cider Vinegar: It brings the necessary acidity to balance the sweet ingredients and brighten the flavors.

• Worcestershire Sauce: It adds umami depth and complex savory notes that enhance the overall flavor profile.

• Spices and Seasonings: Smoked paprika adds smokiness, and cayenne brings optional heat. Salt and black pepper balance and enhance all other flavors.

How to Make Root Beer Baked Beans

The dual simmer and bake technique gives these baked beans a complex depth of flavor.! 

1. Preheat. Preheat the oven to 350 degrees Fahrenheit. 

2. Cook the bacon. Cook it for 5 to 7 minutes in a large oven-safe skillet or Dutch oven over medium heat. Remove it with a slotted spoon and set aside to drain. 

3. Saute the aromatics. Cook the onion and bell pepper for 5 minutes in the bacon fat. Then, stir in the garlic and cook for another minute. 

4. Combine. Add the baked beans to the skillet. Stir in the root beer, ketchup, molasses, Dijon, vinegar, Worcestershire, smoked paprika, and cayenne pepper. Mix well and season with salt and pepper to taste. 

5. Simmer. Simmer for 5 minutes to give the flavors time to meld. 

6. Bake. Return the bacon to the skillet, then place the skillet in the oven. Bake uncovered for 30 to 40 minutes until thickened and bubbly. 

7. Serve. Take the beans out of the oven and let them cool for 5 minutes. Garnish with parsley (if desired) and enjoy! 

Tips for the Best Root Beer Baked Beans

Here are a few things to remember when making these delicious root beer baked beans.

• Buy the best beans. I prefer making this recipe with pinto beans, but navy and great northern ones work well, too. You could also start with high-quality canned beans like Bush’s Original Baked Beans. 

• Ditch the diet stuff! For the best flavor, select a premium root beer brand (A&W or Barq’s, for example). Be sure to use the regular varieties. Diet versions won’t reduce properly and can leave the beans with an artificial taste. 

• Freeze the bacon. Pop it in the freezer and cut it while it’s still slightly frozen. It’s easier to cut this way, which will result in cleaner slices. 

• Keep things even. Dicing the onions and peppers uniformly small will ensure they cook evenly. They’ll also blend in better with the beans. 

• Don’t boil! When simmering the beans, do so gently. Vigorous boiling will break them down and make them mushy. 

• Choose your consistency. If your sauce seems too thin after baking, don’t worry. Just let the beans sit for 5 to 10 minutes to thicken it. If it’s too thick, add another splash of root beer. Chicken broth works, too. 

• Try tasty variations. Add bourbon for an adult flavor, or include diced jalapenos for heat. Substitute Dr. Pepper for Dr. Pepper baked beans. For a sweeter version, add brown sugar or a dash of Liquid Smoke for smokiness.  

What to Serve with Root Beer Baked Beans

You can pair this delicious dish with whatever you’d usually serve with baked beans. Here are a few of my favorite suggestions: 

• Pulled pork
• Grilled meats or BBQ
• Hot dogs
• Hamburgers

You can also garnish the baked beans with crispy fried onions, fresh herbs, or extra bacon bits.

How to Store

Believe it or not, these beans store and even freeze well!

To Store: Transfer cooled baked beans to an air-tight container. Refrigerate within 2 hours of cooking. Properly stored, they’ll last 3-4 days in the fridge.

To Freeze: Cool the baked beans completely, then portion them into freezer-safe containers or bags. (Leave space for expansion.) Freeze them for up to 6 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat on the stovetop over low heat, stirring frequently. Add a splash of water if needed to loosen the sauce. Or, microwave in a covered dish for 1-2 minutes. Stir every 30 seconds and continue until heated through.