Root Beer Baked Beans

Fireworks may not be the only thing sparking attention in your back yard this July – check out this unusual take on a BBQ classic. For many Americans, a refreshing root beer float with a scoop of vanilla ice cream is as familiar as it is delicious, but the unlikely pairing of beans with a sweet sarsaparilla may be a new twist for some. Not only does this dish courtesy of include bacon, onion, and barbeque sauce, it also includes a half cup of root beer! Just wait until your guests taste this savory/sweet sensation.

This recipe is great for beginners and those with more advanced cooking skills. Stick to the main ingredients, and you’re destined for a great dish, or try adding ground beef or pre-cooked chicken.

One reviewer stated, “The only thing I did different was add a pound of ground beef and doubled the sauce. My family loved this recipe. It was wonderful!”

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.