Baked Beans

Oh Southern Living... how do I love thee? Let me count the ways!

While my family (and I) love love love my own baked beans that I whip up (without a recipe) I use pork and beans, sometimes chili beans too, along with bacon, onion, a little ketchup, mustard, sometimes a few drops of smoked hickory flavoring and always a heap of brown sugar... this recipe (which I think is from Southern Living) is so very similar but instead of the brown sugar they used root beer!

How about planning a bbq in your own back yard and just to make sure you have some root beer to add to the baked beans, I think Root Beer Floats need to be on the menu for dessert! *grin*

Baked Beans... with Root Beer Instead of Brown Sugar!

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup regular root beer
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.Print Friendly and PDF