Root Beer Baked Beans With Bacon Recipe 455

ROOT BEER BAKED BEANS WITH BACON RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. For the beans, cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate and discard all but 1 tablespoon drippings. Sweat onions, bell pepper, and garlic in drippings over medium heat until soft, 5 minutes. Deglaze skillet with root beer and bring to a boil; cook until root beer nearly evaporated, 10 minutes. Stir in beans, tomato purée, ketchup, brown sugar, Worcestershire, vinegar, mustard, Tabasco, root beer extract, salt, and bacon; bring to a simmer. Transfer beans to a 2-quart baking dish. For the topping, pulse bread in a food processor to crumbs. Add parsley; pulse to combine. Top beans with bread crumb mixture; bake until topping is toasted and beans are bubbly, 15 minutes.

ROOT BEER BAKED BEANS

Steps:

• Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
• Crumble bacon and set aside.
• Sauté diced onions and garlic in hot bacon drippings in skillet over high heat for about 5 minutes or until tender.
• Remove skillet from heat and add crips bacon, beans, rootbeer, barbecue sauce, dry mustard and Tabasco to the skillet; stir until well combined.
• Pour bean mixture into a lightly greased 1-quart baking dish.
• Bake beans, uncovered, at 400°F for 55 minutes or until sauce is thickened.

ROOT BEER BAKED BEANS

Steps:

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

ROOT BEER BAKED BEANS (SOUTHERN LIVING, 2004)

Steps:

• While raw, chop bacon into small bits. I typically just stack and chop the slices I'm going to use. Place in skillet over medium heat and cook until crisp; remove bacon and drain on paper towel, reserving 2 Tablespoons bacon drippings in skillet.
• Saute onion in hot bacon drippings until tender. Stir together bacon, onion, beans and remaining seasonings and place in 1 quart baking dish.
• Bake beans, uncovered, at 400F for 55 minutes or until sauce is thickened.

ROOT BEER APPLE BAKED BEANS

Steps:

• Prepare campfire or grill for medium heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp. Remove; discard drippings. Return bacon to pan; stir in baked beans, pie filling, root beer and, if desired, ancho chili pepper, Cover Dutch oven. When briquettes or wood chips are covered with ash, place Dutch oven on top of 16-18 briquettes. Place 16-18 briquettes on pan cover., Cook 30-40 minutes to allow flavors to blend. If desired, sprinkle servings with cheese.

BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside.
• In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon.
• Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.

ROOT BEER BAKED BEANS

Steps:

• Preheat oven to 400°F. 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.

BEEFED-UP BAKED BEANS AND BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Drain bacon slices on paper towels, leaving bacon grease in the skillet. Crumble bacon when cool enough to handle.
• Cook onion in the bacon grease over medium heat until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture (including bacon grease) to a slow cooker.
• Cook and stir ground beef in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to the slow cooker.
• Add pork and beans, kidney beans, butter beans, ketchup, brown sugar, Worcestershire sauce, and liquid smoke to the slow cooker.
• Cook on Low for 4 hours. Serve with crumbled bacon on top.