Number 3 of 4 in our root beer recipe week is perfect for BBQ season. And it’s not what you’d imagine from its title either. This one requires a bit of effort but the results are fantastic. A huge thanks to bonapetit.com for coming up with this one!
American Soda Shopping List
And here’s how it’s done:
- 4 slices of smoked bacon, cut crosswise into 1-inch pieces
- 3 1/2 cups of chopped onions
- 2 garlic cloves, minced
- 4 15-ounce cans of cannellini (white kidney beans), rinsed, drained
- 1 1/2 cups of Dad's root beer
- 3 tablespoons of apple cider vinegar
- 3 tablespoons of Grandma's Molasses
- 2 tablespoons of Hunts Tomato Paste
- 2 tablespoons of Dijon mustard
- 1 1/2 teaspoons of chili powder
- 1 teaspoon of coarse kosher salt
- 1 teaspoon of freshly ground black pepper
- Preheat oven to 400°F (200° C, Gas Mark 6).
- Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally.
- Using slotted spoon, transfer bacon to paper towels.
- 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.
- Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
- Produces a smoky, warming side that goes great with barbecued sausages, burgers and chicken.