What’s your favorite barbecue side? I can never decide between a good vinegar slaw, lightly dressed potato salad, corn on the cob and baked beans. What can I say, I’m all about the sides!
Making baked beans could not be easier with this recipe for one-pot root beer baked beans. That’s right, these baked beans are sweetened with not molasses, not honey, but ROOT BEER. And they are dang good.
Thick cut bacon, caramelized sweet onions, and barbecue sauce combine with the root beer to make one flavorful batch of beans. The best part is, I made it for you all in one pot!
I used my favorite cast iron Staub dutch oven to go from stove to oven and it retains heat well afterwards too while serving.
If you’re looking for a smoky, sweet bbq side dish, these beans do no disappoint. I’m known to be a no-repeat cook sometimes because I love trying out new recipes, but I don’t think I will be tempted to try another recipe after this one.
Root beer may make a great float, but are now known to me as a baked bean essential!
One-Pot Root Beer Baked Beans
- 6 slices thick cut bacon, diced
- 1 large sweet onion, chopped
- 1 teaspoon dry mustard
- 2 28 oz cans pork and beans
- 1 cup root beer
- 1/2 cup barbecue sauce
- Preheat the oven to 350 degrees.
- Heat a cast iron dutch oven over medium high heat. Cook the bacon until crisp. Remove the bacon and set aside.
- Pour out all but 2 tablespoons of the bacon grease. Add the sweet onions and cook until soft, about 2-3 minutes.
- Add in the dry mustard, reserved bacon, canned beans, root beer, and barbecue sauce. Stir everything together until combined.
- Transfer the pot of beans to the oven and bake, uncovered, for 1 hour.
- Recipe adapted from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection via Today.com.