Root Beer Baked Beans are always the surprising hit at any barbecue or potluck! Three types of beans in a thick, sweet and tangy sauce!
A PERFECT BBQ SIDE DISH
Baked Beans are pretty much a staple side dish for a lot of our meals in the summer. I thought I’d play around with my usual recipe and add more of a variety of beans and flavors. This dish is super filling and you could even add cooked ground beef to this and make it a meal. These will be a huge hit at your next BBQ!
FREQUENTLY ASKED QUESTIONS:
No. The root beer is just adding depth of flavor. It adds a slight sweetness to the background. It will be the ingredient that no one can quite put their finger on but will definitely taste the difference from just regular ole baked beans!
Of course not. You can use your favorite style of beans here. I like the combination of flavors it adds but if you just want to go with one type of bean, then go right ahead! Just make sure you’re using about the same amount.
Yes. Just make sure you soak them overnight before continuing with the recipe. With dry beans, you need to sift through them as well just to get out any non-bean bits.
Yes! Just put everything into a 6 quart slow cooker and stir well. Cook on low for about 3-4 hours. Keep in mind, they won’t get as thick in a crock pot as they would in an oven.
Allow the beans to cool completely then store in a covered container in the refrigerator for up to 3 days. They can also be frozen. Store in a freezer-safe container or bag for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pinto beans
- kidney beans
- cannellini beans
- root beer
- apple cider vinegar
- brown sugar
- dijon mustard
- chili powder
- kosher salt and black pepper
HOW TO MAKE ROOT BEER BAKED BEANS:
Preheat oven to 400f degrees. In a large dutch oven (or other oven-safe pot), heat oil over medium-high heat. Add onion; cook, stirring frequently, until just browned, about 6 minutes. Add garlic and cook for an additional minute.
Stir in all the beans
Then add all the remaining ingredients. Bring to a boil.
Transfer the pot (uncovered) to oven and bake for about 45 minutes until liquid thickens.
Stir before serving. Mixture will be thick.
CRAVING MORE RECIPES?
Originally published: August 2017
Updated and republished: February 2023
Root Beer Baked Beans
- 1 Tablespoon oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 2 (12 ounce) bottles root beer (like IBC Root Beer)
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 3 Tablespoons brown sugar
- 2 Tablespoons dijon mustard
- 2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Preheat oven to 400F degrees.
- In a large dutch oven (or other oven-safe pot), heat oil over medium-high heat. Add onion; cook, stirring frequently, until just browned, about 6 minutes. Add garlic and cook for an additional minute.
- Stir in beans
- Then stir in all the remaining ingredients. Bring to a boil.
- Transfer the pot (uncovered) to preheated oven and bake for about 45 minutes until liquid thickens.
- Stir before serving. Mixture will be thick.
- Cooked and crumbled ground beef can be added to the beans to make this a heartier side dish.
- Use any type of beans that you enjoy.
- If you don’t have an oven save pot, just transfer the beans into a baking dish and proceed with the baking directions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.