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Memorial Day: Root Beer Baked Beans

Source of Recipe


Bon Appétit, July 2010



List of Ingredients



• 4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
  
• 3-1/2 cups chopped onions
  
• 2 cloves garlic, minced
  
• 4 (15-ounce) cans cannellini (white kidney beans), drained, rinsed
  
• 1-1/2 cups root beer
  
• 3 Tbsp mild-flavored (light) molasses
  
• 2 Tbsp tomato paste
  
• 2 Tbsp Dijon mustard
  
• 1-1/2 tsp chili powder
  
• 1 tsp coarse kosher salt
  
• 1 tsp freshly ground black pepper
  






Instructions



1. Preheat oven to 400°F.
   Cook bacon in a large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels.
   
   
2. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt and 1 teaspoon pepper; mix. Stir in bacon; bring to boil.
   
   
3. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
   
   Makes 8 servings.