I was skeptical the first time I added root beer to my baked beans, but the moment the sweet, sassafras-scented steam hit the air, my kitchen smelled like a summer barbecue with a delicious secret. As it baked, that aroma deepened, blending with smoky bacon and savory onion into something utterly magical. When I finally tasted them, the beans had transformed. They were rich, complex, and perfectly balanced with a subtle, malty sweetness that had everyone asking, “What did you put in these?” It was a humble side dish elevated to star status with one surprising ingredient.
Why You’ll Love This Recipe
You are going to love this recipe because it takes the classic, comforting canned baked bean and turns it into something extraordinary with almost no extra effort. The root beer doesn’t scream its name; instead, it works behind the scenes, adding a depth of flavor, a touch of caramel-like sweetness, and helping to create the most incredible, glossy glaze. It’s a guaranteed conversation starter at any potluck or backyard cookout, and it will make you the undisputed baked bean champion among your friends and family. It’s the easiest way to make a side dish that tastes like you cooked it all day.
Ingredients
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 (28 oz) cans pork and beans (do not drain)
- 1 cup root beer (not diet)
- 1/2 cup barbecue sauce
- 1/4 cup packed brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
Let’s talk about these ingredients because a few choices are crucial. For the bacon, I use a thick-cut variety and chop it raw—it renders more flavorful fat to cook the onions in. The onion needs to be diced small so it melts into the sauce. For the beans, use the classic “pork and beans” in tomato sauce; don’t drain them, the liquid is part of the base. The root beer must be a full-sugar, regular variety—do not use diet or sugar-free. The sugar is necessary for the reduction and caramelization that creates the glaze. I’ve tried this three different ways, and trust me, this one works better. The Worcestershire sauce is your secret umami bomb; don’t skip it, it makes a huge difference.(See the next page below to continue…)