Tuesday, July 6, 2010

53. Root Beer Baked Beans

From 2004 Southern Living Annual Recipes

I'm not a huge baked beans fan, but I know my family loves them, so I decided to make this for our Fourth of July BBQ. I was intrigued by the substitution of root beer for the traditional brown sugar element.

And, I thought these were good (but, to me, baked beans are baked beans)...but they were a hit with my family. They had a nice smoky flavor, thanks to the bacon and barbecue sauce, and they were a cinch to put together.

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

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