I cook with beans A LOT. My family loves them and they are cheap, plus so good for you. In the summertime, it’s very common for us to have them as a side dish – either as baked beans or as barbecue beans. I don’t make them homemade every time, sometimes we just buy a can and heat them up, but I would say that the majority of the time, I try various recipes and make them from scratch (sometimes even cooking dry beans).
Another favorite in our home is root beer. Beans + root beer? When I first heard of this combo, I was instantly intrigued! I had no doubts that my family would love them.
Well, I’ve created this recipe twice now and it was a hit, so now it’s time to share with you. I adapted by recipe from a Bon Appetit recipe – I simplified it. For example, I don’t usually have molasses in my home, so I substituted brown sugar which I always have on hand. I love bacon and I’m sure it would make this even more amazing, but I wanted to reduce the fat content, so I skipped that. I also call them Root Beer “Baked” Beans, with “baked” in quotes because I don’t actually bake them, I cook them on the stovetop. There is a few other changes, so if you are curious about the original recipe, you can find it here: Root Beer Baked Beans by Bon Appetit.
Here is my version:
- 4 15-ounce cans great northern beans; rinsed and drained
- 1½ cups root beer (not diet)
- 3 tablespoons apple cider vinegar
- 4 tablespoons light brown sugar
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a medium sized pot, combine the beans and root beer over medium heat. Add the remaining ingredients and mix gently. Bring to a low boil, then reduce heat to low. Cook on low until thickened (about 30 minutes or so).