Root Beer Baked Beans

These beefy Root Beer Baked Beans are summer picnic ready. Filled with ground beef, onion, peppers and a blend of kickin' seasonings that are smothered in a root beer barbecue sauce. It's perfectly acceptable to adapt using your favorite brand of thick barbecue sauce for the most tasty result. Serve them as a main dish or a side, either way they're sure to fill hungry tummies in no time flat.

Root Beer Baked Beans Can Be A Main Dish or a Side

We often think of baked beans as only a side dish. That's how I most often serve them, too. Because there's both beef and bacon in these hearty root beer baked beans they're filling enough to be served as a main dish. When serving them as an entrée, my pick would be ladled over a piece of fresh from the oven buttered cornbread. I can't imagine a summer picnic or holiday weekend when we're grilling without barbecue baked beans.  The "secret" ingredient is always a great conversation starter leaving people a bit in awe of the flavor it lends to the dish overall.

Why Root Beer?

The root beer gives the base a pop of flavor without making them overly sweet. I love to prepare these baked beans in my cast iron skillet but, a 13 x 9-inch baking dish will work as well.  The root beer base isn't overpowering, in fact, it gives just an edge and hint of flavor to the barbecue sauce. It's a fun twist on a classic dish and tends to spark conversation. That's always a good thing.

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Helpful Kitchen Items: 

• Cast Iron Skillet
• Insulated Carrier
• Ceramic Soup Bowls
• Wooden Spoons Set

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Root Beer Baked Beans

Prep Time20 mins

Cook Time1 hr

Resting time10 mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: root-beer-baked-beans

Servings: 12 servings

Calories: 228kcal

Author: Melissa Sperka

Ingredients

• 6 slices bacon
• 1 medium onion diced
• 1 small poblano or green bell pepper seeded and diced
• 2 clove garlic minced
• seasoned salt and black pepper
• 1 lb extra lean ground beef
• 2 16 oz cans baked beans
• 1 16 oz can pinto beans drained
• 1 cup root beer
• ¾ cup honey barbecue sauce
• 1 Tbsp Dijon or brown mustard
• 1 Tbsp dark chili powder
• ½ tsp ground cumin
• dash ground cinnamon
• 3 green onion sliced

Instructions

• Preheat the oven to 375°F. Lightly oil a 12-inch cast iron skillet or spritz a 13 x 9 inch baking dish with cooking spray.
• In a large skillet, cook the bacon over medium-high until crisp. Remove with a slotted spoon to paper towels to drain. Discard all but 3 Tbsp drippings from the pan.
• Add the diced onion and pepper to the pan. Season with seasoned salt and black pepper to your taste.
• Cook for 2-3 minutes until beginning to brown then add the minced garlic. Cook for 1 minute.
• Add the ground beef, and continue to cook until no pink remains. Drain any excess fat from the pan.
• Mix the cooked beef with the remaining ingredients. Add half of the crumbled bacon reserving ½ for garnishing. Stir well.
• Pour into the skillet and bake for 1 hour. After baking, stir well and rest for 10 minutes on the counter before serving to allow the sauce to thicken.
• Garnish with chopped green onion and remaining bacon.

Notes

Want to add more heat? Use a jalapeno in place of the poblano pepper or add hot sauce in desired amounts to the sauce.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 28g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 631mg | Potassium: 245mg | Fiber: 4g | Sugar: 16g | Vitamin A: 297IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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