Root Beer Baked Beans - 1

These irresistible root beer baked beans are just what you need to elevate your summer BBQ!

As a huge fan of outdoor gatherings, I’ve perfected this recipe over countless backyard cookouts. The secret? A harmonious blend of root beer, bacon, and canned beans.

Root beer’s vanilla and caramel notes pair beautifully with the salty bacon. With the ketchup, molasses, and Dijon, they create a rich, sweet, and smoky sauce. It’ll make even the staunchest bean haters love baked beans.

White Dutch oven pot with baked beans cooked in savory sauce with bacon. - 2

WANT TO SAVE THIS RECIPE?

Enter your email below & we’ll send it straight to your inbox.

I love the dish’s rustic charm, so I typically serve it straight from the skillet. Plus, the one-pot simplicity means less cleanup and more time enjoying my friends and family.

Trust me! Once you try these velvety, indulgent beans, they’ll become your go-to side dish for every summer celebration.

Paired with grilled meats or standing alone, these root beer baked beans are a crowd-pleasing favorite.

A wooden spoon in baked beans with chopped bacon in a Dutch oven pot. - 3

Root Beer Baked Beans Ingredients

  • Canned Beans: Use navy, great northern, or — my personal favorite — pinto beans for the best results.

  • Thick-Cut Bacon: Crumbled bacon provides a smoky, salty foundation and rich flavor. I also sauté the veggies in the rendered fat.

  • Diced Onion, Bell Pepper, & Garlic: This aromatic trio creates a flavorful base. Onions add sweetness, while peppers provide color and mild flavor. Garlic adds depth and savory notes.

  • Root Beer: I’ll be honest. I don’t love root beer. But it’s perfect for this recipe. It adds unique caramel and vanilla notes while creating a rich, syrupy sauce. The carbonation also helps tenderize the beans.

  • Ketchup & Dijon Mustard: Ketchup thickens the sauce and contributes tomato-based tanginess and sweetness. Dijon adds a tangy depth and helps emulsify the sauce. I use Heinz and French’s, but any brands will suffice.

  • Molasses: For a deep, dark sweetness. They also give the beans their classic rich brown color and sticky texture.

  • Apple Cider Vinegar & Worcestershire Sauce: The vinegar adds a necessary acidity to balance and brighten. Worcestershire adds umami depths and complex savory notes.

  • Seasonings: I add smoked paprika for smokiness and cayenne for heat. Salt and pepper balance the other flavors. Some people prefer chili powder to cayenne.

Root beer baked beans with chopped parsley in a black bowl. - 4

How to Make Root Beer Baked Beans

Making baked beans isn’t difficult! These come together easily in just seven steps.

  1. PREHEAT OVEN . Set it to 350 degrees Fahrenheit. 2. COOK BACON. Cook it for 5 to 7 minutes in a large oven-safe skillet or Dutch oven. Cook over medium heat and remove with a slotted spoon. Set aside on paper towels to drain. (If time permits, I often bake it instead. I love the crispiness of oven-baked bacon .) 3. SAUTE AROMATICS. Cook the onion and bell pepper for 5 minutes in the bacon fat. Then, stir in the garlic and cook for another minute. 4. COMBINE. Add the baked beans to the skillet. Stir in the root beer, ketchup, molasses, Dijon mustard, vinegar, Worcestershire, smoked paprika, and cayenne. Mix well and season with salt and pepper to taste. 5. SIMMER. Simmer for 5 minutes to give the flavors time to meld. 6. BAKE. Return the cooked bacon to the skillet, then place the skillet in the oven. Bake uncovered for 30 to 40 minutes until thickened and bubbly. 7. SERVE. Take the beans out of the oven and let them cool for 5 minutes. Garnish with parsley and enjoy!
Serving of root beer baked beans in a black bowl with another bowl full in the background. - 5

Tips for the Best Homemade Baked Beans

A few things to remember:

  • Buy the best beans. I prefer using pinto beans, but navy and great northern ones work well, too. You could also start with high-quality canned baked beans or cooked dried beans.

  • Avoid diet root beer. For the best flavor, select a premium brand (A&W or Barq’s, for example). Be sure to use the regular varieties. Diet versions won’t reduce properly and can give the beans an artificial taste.

  • Freeze the bacon. I always pop it in the freezer and cut it while it’s still slightly frozen. It’s easier to cut this way and will result in cleaner slices.

  • Keep things even. The diced onions and peppers should be uniformly small to ensure even cooking. They’ll also blend in better with the beans.

  • Don’t boil! When simmering the beans, do so gently. Vigorous boiling will break them down and make them mushy.

  • Choose your consistency. If your sauce seems too thin after baking, don’t worry. Just let the beans sit for 5 to 10 minutes to thicken. If it’s too thick, add another splash of root beer or chicken broth.

  • Try variations. Add bourbon for an adult flavor, or include diced jalapenos for heat. If you can’t find root beer, substitute Dr. Pepper for Dr. Pepper baked beans . For a sweeter version, add brown sugar or a dash of Liquid Smoke for smokiness.

Close-up of a spoonful of baked beans with bacon from a white bowl. - 6

How to Make in a Slow Cooker

I love baked beans, but I don’t always have time to make them. That’s where my handy Crockpot comes into play!

To make root beer baked beans in a slow cooker, follow these steps:

  1. Cook the bacon on the stove and drain on paper towels.
  2. Sauté the veggies in the bacon fat.
  3. Add the veggie mixture to the slow cooker.
  4. Add all the other ingredients (except parsley) to the slow cooker. Stir to incorporate.
  5. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

How to Store

Believe it or not, these baked beans store wonderfully!

To Store: Transfer cooled baked beans to an airtight container and refrigerate within 2 hours of cooking. Properly stored, they’ll last 3 to 4 days. To Freeze: Cool the baked beans completely, then portion them into freezer-safe containers or bags. (Leave space for expansion.) Freeze them for up to 6 months. Thaw overnight in the refrigerator before reheating. To Reheat: Reheat on the stovetop over low heat, stirring frequently. Add a splash of water if needed to loosen the sauce. Or microwave in a covered dish for 1 to 2 minutes. Stir every 30 seconds and continue until heated through.

You’ll Also Love These BBQ Sides

Sweet Coleslaw Bacon Ranch Potato Salad Grandma’s Macaroni Salad Grilled Pineapples

Root Beer Baked Beans - 7

Print

Root Beer Baked Beans

6

10

55

307

Jazz up any meal with these delectable root beer baked beans! Each bite is savory, sweet, and full of pure goodness.

Ingredients

  • 4 slices thick-cut bacon, diced
  • 1 medium onion, finely chopped
  • 1 bell pepper, finely diced
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans beans of your choice, drained but slightly saucy
  • 1 cup root beer
  • 1/3 cup ketchup
  • 1/4 cup molasses
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • salt and black pepper to taste
  • fresh chopped parsley (optional garnish)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Heat a large oven-safe skillet or Dutch oven over medium heat. Add the diced bacon and cook until crispy. (About 5-7 minutes.) Remove the bacon with a slotted spoon and set aside on paper towels to drain.
  • In the same skillet, using the rendered bacon fat, add the onion and bell pepper. Cook for 5 minutes until softened. Stir in the garlic and cook for an additional 1 minute.
  • Add the baked beans to the skillet. Stir in root beer, ketchup, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, and cayenne pepper. Mix well until all ingredients are combined. Adjust salt and pepper to taste.
  • Let the mixture simmer on medium heat for 5 minutes to allow flavors to meld.
  • Stir the crispy bacon back into the beans. Transfer the skillet to the preheated oven and bake, uncovered, for 30-40 minutes. Or until the beans are bubbly and slightly thickened.
  • Remove the skillet from the oven and let the beans cool for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!

Notes

  • You can substitute canned baked beans with cooked navy or pinto beans for a more homemade feel.
  • I freeze the bacon beforehand to make it easier to cut.
  • Avoid diet root beers, as they won’t work as well.
  • If the sauce is too thin after baking, let it stand for 5-10 minutes to thicken naturally. If it’s too thick, add a splash of root beer or chicken broth.

Nutrition

  • Total number of serves: 6

  • Calories: 307kcal

  • Fat: 10g

  • Saturated Fat: 3g

  • Cholesterol: 15mg

  • Sodium: 941mg

  • Potassium: 793mg

  • Carbohydrates: 44g

  • Fiber: 8g

  • Sugar: 22g

  • Protein: 11g

  • Iron: 3mg

  • Share on Facebook

  • Share on Pinterest