Root Beer Baked Beans with bacon Recipe

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From "Cuisine At Home Magazine" With smoky bacon, sweet root beer, and a buttery bread crumb topping, everyone’s sure to enjoy these appetizing baked beans. I recently made these beans, only I realized (too late) that I didn't have root beer extract. I continued on, and skipped the buttery bread crumbs, too. Still, these beans were a hit, as everyone went back for seconds. They are smoky, a little sweet and very flavorful. Plus, they are super easy to make with canned pinto beans. I'll be making them again-- and I just might have to find some root beer extract, this time!

Prep time:
Cook time:
Servings: 12 1/2 cup servings


Cost per serving $0.46 view details
  • 4 strips thick-sliced bacon, diced
  • SWEAT:
  • 2 cups diced onions
  • 1 green bell pepper, seeded and diced
  • 1 Tbsp. minced fresh garlic
  • 2 cups root beer
  • 2 cans pinto beans (15 oz. each),drained and rinsed
  • 1 can tomato purée (10.75 oz.)
  • 1/2 cup ketchup
  • 1/4 cup packed dark brown sugar
  • 2 Tbsp. each Worcestershire sauce and cider vinegar
  • 1 Tbsp. prepared yellow mustard
  • 1/2 tsp. each Tabasco sauce, root beer extract, and kosher salt
  • 3 slices white bread, buttered
  • 2 Tbsp. minced fresh parsley


  1. Preheat oven to 425°.
  2. For the beans, cook bacon in a nonstick skillet until crisp; transfer to a
  3. paper-towel-lined plate and discard all but 1 Tbsp. drippings.
  4. Sweat onions, bell pepper, and garlic in drippings over medium heat until soft, 5 minutes.
  5. 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,
  6. salt, and bacon; bring to a simmer. Transfer beans to a 2-qt. baking dish.
  7. 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.
  8. per serving:
  9. 180 cal; 3g total fat (1g sat); 3mg chol; 522mg sodium; 33g carb; 1g fiber; 7g protein


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Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 12 servings
Calories 124  
Calories from Fat 6 5%
Total Fat 0.73g 1%
Saturated Fat 0.15g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 382mg 16%
Potassium 308mg 9%
Total Carbs 26.3g 7%
Dietary Fiber 4.1g 14%
Sugars 12.76g 9%
Protein 4.27g 7%
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