Root Beer Beans (Print Version)
# Ingredients:
01 -
2 cups dried navy beans.
02 -
6 cups chicken or vegetable broth, or water.
03 -
4 slices thick-cut bacon, cooked crisp and chopped.
04 -
1 small onion, finely chopped (3/4 cup).
05 -
1 green bell pepper, seeded and diced.
06 -
2 garlic cloves, minced.
07 -
1 cup quality root beer.
08 -
1/3 cup ketchup.
09 -
1/3 cup barbecue sauce.
10 -
1/4 cup maple syrup.
11 -
2 tablespoons brown sugar.
12 -
2 tablespoons molasses.
13 -
2 tablespoons Dijon mustard.
14 -
2 tablespoons Worcestershire sauce.
15 -
3/4 teaspoon salt.
16 -
3/4 teaspoon chili powder.
17 -
1/2 teaspoon freshly ground black pepper.
# Instructions:
01 -
Rinse and sort navy beans. Soak overnight in water 3 inches above beans, then drain. Or quick-soak by boiling then soaking 1 hour.
02 -
Simmer soaked beans in 6 cups broth or water uncovered for 1 hour.
03 -
Cook bacon until crispy, remove bacon but reserve fat in pan.
04 -
Sauté onion, bell pepper, and garlic in bacon fat until softened and starting to brown, about 5 minutes.
05 -
Whisk together root beer, ketchup, barbecue sauce, brown sugar, maple syrup, molasses, Dijon, Worcestershire, salt, pepper, and chili powder.
06 -
Mix simmered beans with liquid, sautéed vegetables, bacon, and sauce in large pot.
07 -
Cover and bake at 350°F for 30 minutes.
08 -
Stir, reduce temperature to 300°F, bake uncovered 1 hour.
09 -
Cover, reduce to 250°F, bake 2 hours or until tender. Adjust seasoning and liquid as needed.
# Notes:
01 -
Can be made ahead and reheated.
02 -
Add liquid if mixture becomes too thick.
03 -
Beans can be quick-soaked if short on time.