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, Too
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 entree, 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:
Root Beer Baked Beans
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
- 3/4 cup honey barbecue sauce
- 1 Tbsp Dijon or brown mustard
- 1 Tbsp dark chili powder
- 1/2 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 1/2 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
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Melissa says
I love Baked Beans — your recipe sounds so good!!!
Melissa says
Thank you Melissa!
Rhonda says
Mmmmm… sounds wonderful!
Michael Soileau says
My daughter will love those, she is a root beer adict.
Melissa says
Hi Michael, it adds such a nice flavor to these beans when you want something just a little different. Hope she likes them!
Dennis says
Since canned baked beans are flavored to start with (we use Bush’s Original with Bacon & Brown sugar) I’m confused about this combination of flavors. What brand of baked beans do you use for your recipe? It seems that our flavored beans would clash with the mixture.
Melissa says
Use your favorite brand. I often use Bush’s beans.