Root Beer Baked Beans

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 6 to 8 servings
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4 slices bacon, cut into 1-inch pieces

1 large white onion, finely diced

2 cloves garlic, minced

1 tablespoon minced peeled ginger

2 tablespoons tomato paste

2 12-ounce bottles root beer (about 3 cups)

1 tablespoon apple cider vinegar

2 teaspoons molasses

1 tablespoon grainy mustard

Hefty pinch of red pepper flakes

1/4 teaspoon garam masala

4 15-ounce cans cannellini beans, drained and rinsed

Kosher salt and freshly ground pepper


  1. Preheat the oven to 400 degrees F. Set a medium oven-safe pot over medium heat and add the bacon. Cook, stirring, until most of the fat is rendered and the bacon is crisp, about 8 minutes; remove to paper towels with a slotted spoon to drain. Add the onion, garlic and ginger to the drippings in the pot and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the tomato paste and cook until the color deepens, about 1 more minute. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of the bacon and gently stir so the beans don't lose their shape. Reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper. Transfer to the oven and bake, uncovered, until thick, about 30 minutes. Let cool slightly, then top with the remaining bacon.
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