Root Beer Baked Beans Recipes

Steps:

• Prepare campfire or grill for medium heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp. Remove; discard drippings. Return bacon to pan; stir in baked beans, pie filling, root beer and, if desired, ancho chili pepper, Cover Dutch oven. When briquettes or wood chips are covered with ash, place Dutch oven on top of 16-18 briquettes. Place 16-18 briquettes on pan cover., Cook 30-40 minutes to allow flavors to blend. If desired, sprinkle servings with cheese.

Steps:

• Preheat the oven to 400 degrees F.
• Set a medium oven-safe pot over moderate heat and add bacon. Cook until most of the fat is rendered out and the bacon is crisp. Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate. Set about a quarter of the bacon aside, for garnish.
• Add the onions, garlic and ginger to the pot, and saute until soft and golden. Add the tomato paste and cook until the tomato paste deepens in color, about another minute.
• Next add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala. Stir to combine. Then add the beans and bacon, and gently stir so the beans don't lose their shape. Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes. Remove the beans from the oven, let it cool slightly, and sprinkle with reserved bacon and serve.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

Steps:

• Preheat the oven to 400 degrees F. Set a medium oven-safe pot over medium heat and add the bacon. Cook, stirring, until most of the fat is rendered and the bacon is crisp, about 8 minutes; remove to paper towels with a slotted spoon to drain. Add the onion, garlic and ginger to the drippings in the pot and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the tomato paste and cook until the color deepens, about 1 more minute. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of the bacon and gently stir so the beans don't lose their shape. Reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper. Transfer to the oven and bake, uncovered, until thick, about 30 minutes. Let cool slightly, then top with the remaining bacon.

Steps:

• Cook the bacon with the onion until the bacon is brown and crisp.
• Add the remaining ingredients and heat to a boil; turn down the heat and simmer, stirring often until slightly thickened, about 20 minutes.

Steps:

• Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
• Crumble bacon and set aside.
• Sauté diced onions and garlic in hot bacon drippings in skillet over high heat for about 5 minutes or until tender.
• Remove skillet from heat and add crips bacon, beans, rootbeer, barbecue sauce, dry mustard and Tabasco to the skillet; stir until well combined.
• Pour bean mixture into a lightly greased 1-quart baking dish.
• Bake beans, uncovered, at 400°F for 55 minutes or until sauce is thickened.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 9 inch baking pan (or 9 x 13 inch pan) with non stick cooking spray.
• Cook bacon over the stove until desired doneness (I like mine crunchy, but I usually do it a little underdone, because it bakes in the oven as well).
• After the bacon is cooked, crumble it up into a bowl and add black pepper and maple syrup. Toss until well combined.
• In a larger bowl, combine the baked beans, root beer, brown sugar, molasses and cayenne pepper.
• Add in half of the bacon crumbles.
• Pour the mixture into the sprayed pan. Sprinkle the rest of the bacon on top, as well as the jalapeños if desired.
• Bake for 25 minutes, or until the center is heated through, and the edges begin to bubble.
• Remove from oven and eat warm.