Root Beer Baked Beans Recipe

Name: Root Beer Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 slices bacon, cut into 1-inch pieces; 1 large white onion, finely diced; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 tablespoons tomato paste; 1 (12-ounce bottle) root beer; 2 teaspoons apple cider vinegar; 2 teaspoons molasses; 1 tablespoon grainy mustard; Hefty pinch red pepper flakes; 1/4 teaspoon garam masala, store bought or homemade, recipe follows; 2 (14-ounce cans) cannellini beans (white kidney beans), rinsed and drained; Kosher salt and freshly ground pepper; 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits); 3 tablespoons whole cloves; 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds); 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Servings: persons

4 slices bacon, cut into 1-inch pieces
1 large white onion, finely diced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons tomato paste
1 (12-ounce bottle) root beer
2 teaspoons apple cider vinegar
2 teaspoons molasses
1 tablespoon grainy mustard
Hefty pinch red pepper flakes
1/4 teaspoon garam masala, store bought or homemade, recipe follows
2 (14-ounce cans) cannellini beans (white kidney beans), rinsed and drained
Kosher salt and freshly ground pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

1
Preheat the oven to 400 degrees F.
2
Set a medium oven-safe pot over moderate heat and add bacon.
3
Cook until most of the fat is rendered out and the bacon is crisp.
4
Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate.
5
Set about a quarter of the bacon aside, for garnish.
6
Add the onions, garlic and ginger to the pot, and saute until soft and golden.
7
Add the tomato paste and cook until the tomato paste deepens in color, about another minute.
8
Next add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala.
9
Stir to combine.
10
Then add the beans and bacon, and gently stir so the beans don't lose their shape.
11
Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes.
12
Remove the beans from the oven, let it cool slightly, and sprinkle with reserved bacon and serve.
13
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine.
14
Store the spice mix in an airtight container away from direct sunlight.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 slices bacon, cut into 1-inch pieces, 1 large white onion, finely diced, 2 garlic cloves, minced, 1 tablespoon minced fresh ginger, and more.

Yes, Root Beer Baked Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Beer Baked Beans

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