Root Beer Baked Beans
- 4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
- 3 1/2 cups chopped onions
- 2 garlic cloves, minced
- 4 15-ounce cans cannellini (white kidney beans), rinsed, drained
- 1 1/2 cups root beer (preferably artisanal)
- 3 tablespoons apple cider vinegar
- 3 tablespoons mild-flavored (light) molasses
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons chili powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- Preheat oven to 400u0b0F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
bacon, onions, garlic, cannellini, root beer, apple cider vinegar, mildflavored, tomato paste, mustard, chili powder, coarse kosher salt, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/root-beer-baked-beans-359791 (may not work)