Root Beer Baked Beans

• 6 thick-cut smoked bacon slices
• 2 cups chopped sweet onion
• 1 small green bell pepper, chopped
• 2 medium jalapeno chiles, seeds removed, chopped
• 2 garlic cloves, minced
• 2 (16-oz.) cans light red kidney beans, drained and rinsed
• 1 (15.5-oz.) can cannellini beans, drained and rinsed
• 1 (15-oz.) can black beans, drained and rinsed
• 1 cup root beer
• 1/2 cup ketchup
• 6 tablespoons dark brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons coarse-grained mustard
• 1 teaspoon hot sauce
• 1 teaspoon kosher salt

1. Preheat oven to 375u0b0F. Cook bacon in a Dutch oven over medium until crisp, about 10 minutes. Transfer to a plate lined with paper towels, reserving 2 tablespoons bacon drippings in Dutch oven; crumble bacon. Add onion, bell pepper, and jalapenos to hot drippings; cook, stirring often, until vegetables are soft, 8 to 10 minutes. Add garlic, and cook, stirring constantly, 1 minute. Add beans, root beer, ketchup, sugar, vinegar, mustard, hot sauce, and salt, and bring to a simmer. Remove from heat; stir in crumbled bacon.
2. Spoon mixture into an 11- x 7-inch baking dish lightly greased with cooking spray. Bake in preheated oven until thick and bubbly, 30 to 35 minutes. Serve warm.

bacon, sweet onion, green bell pepper, chiles, garlic, light red kidney beans, cannellini beans, black beans, root beer, ketchup, dark brown sugar, apple cider vinegar, coarsegrained mustard, hot sauce, kosher salt

Taken from www.myrecipes.com/recipe/root-beer-baked-beans-0 (may not work)