RECIPE: Dad’s Root Beer Baked Beans

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 for coming up with this one!

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And here’s how it’s done:

Dad's Root Beer Baked Beans
Serves 8
The perfect side for any BBQ meal!
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  1. 4 slices of smoked bacon, cut crosswise into 1-inch pieces
  2. 3 1/2 cups of chopped onions
  3. 2 garlic cloves, minced
  4. 4 15-ounce cans of cannellini (white kidney beans), rinsed, drained
  5. 1 1/2 cups of Dad's root beer
  6. 3 tablespoons of apple cider vinegar
  7. 3 tablespoons of Grandma's Molasses
  8. 2 tablespoons of Hunts Tomato Paste
  9. 2 tablespoons of Dijon mustard
  10. 1 1/2 teaspoons of chili powder
  11. 1 teaspoon of coarse kosher salt
  12. 1 teaspoon of freshly ground black pepper
  1. Preheat oven to 400°F (200° C, Gas Mark 6).
  2. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally.
  3. Using slotted spoon, transfer bacon to paper towels.
  4. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes.
  5. Add garlic; stir 1 minute.
  6. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix.
  7. Stir in bacon; bring to boil.
  8. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
  1. Produces a smoky, warming side that goes great with barbecued sausages, burgers and chicken.
Adapted from Bon Appétit
Adapted from Bon Appétit
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