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4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
3 cans (16 ounces each) pork and beans
1/2 cup root beer (not diet)
1/3 cup barbecue sauce
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, cook the bacon until it begins to crisp. Add the diced onion and garlic, and sauté until the onions are translucent and soft.
3. Transfer the bacon, onion, and garlic into a large mixing bowl. Add the pork and beans, root beer, barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until all ingredients are well combined.
4. Pour the bean mixture into a 9x13-inch baking dish.
5. Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue to bake for an additional 15 minutes, or until the top is bubbly and slightly thickened.
6. Let the beans sit for at least 5 minutes before serving to allow the flavors to meld together.
Variations & Tips
For a vegetarian version, simply omit the bacon and use a tablespoon of olive oil to sauté the onions and garlic. If you like a bit of heat, add a teaspoon of chili powder or a few dashes of hot sauce to the bean mixture. For those watching their sugar intake, you can reduce the brown sugar by half and still enjoy the delightful taste of these baked beans.
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