I am a recovering addict.
I seriously was addicted to it. I crave it.
I no longer drink it. Regularly at least.
Root beer beans sounded intriguing. What can I say? I'm weak.
Interestingly, this is also my first official baked beans. I have always cooked my beans on the stove or the crock pot. This is the first time in the oven.
They turned out really good. It certainly was a different flavor. I wouldn't have detected it as rootbeer, that's for sure. Just different. Different good though.
I loved the texture of them too. I loved how thick they got in the oven, that is a technique I think I will do again.
Rootbeer Baked Beans
Adapted from Moogie and Pap
4 slices applewood smoked bacon, cut into small pieces
1 large onion, chopped
3 garlic cloves, minced
4 (15 oz) cans white kidney beans (or any beans will work), rinsed and drained
1 1/2 cups root beer
3 tbsp. molasses
2 tbsp. tomato paste
2 tbsp. dijon mustard
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. pepper
Cook bacon in a pan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings and cook until beginning to brown, about 8 minutes. Add garlic, stir for about 1 minute. Add beans, rootbeer, molasses, tomato paste, mustard and seasonings, mix. Stir in bacon. Transfer to a 9 x 13 pan, bake uncovered until liquid thickens, about 30 minutes.
This is linked with:
Tasty Tuesday at Balancing Beauty and Bedlam
Calories calculated from calorieking.com. Some numbers are approximate and rounded.