Root Beer Baked Beans with bacon
With smoky bacon, sweet root beer, and a buttery bread crumb topping, everyone’s sure to enjoy these best-ever Root Beer Baked Beans.
FOR THE BEANS, COOK:
FOR THE TOPPING, PULSE:
Preheat oven to 425°.
For the beans, cook bacon in a non-stick skillet until crisp; transfer to a paper-towel-lined plate. Discard all but 1 Tbsp. drippings.
Sweat onions, bell pepper, and garlic in drippings over medium heat until soft, 5 minutes.
Deglaze skillet with root beer; cook until root beer nearly evaporates, 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-qt. baking dish.
For the topping, pulse bread in a food processor to crumbs. Add parsley; pulse to combine. Top beans with bread crumbs; bake until topping is toasted and beans are bubbly, 15 minutes.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 522mg 21%
Carbs 33g 11%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.