ROOT BEER BAKED BEANS WITH BACON RECIPE - (4.5/5)

Root Beer Baked Beans with Bacon Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 18

BEANS:
4 strips thick-sliced bacon, diced
SWEAT:
2 cups diced onions
1 green bell pepper, seeded and diced
1 tablespoons fresh garlic, minced
DEGLAZE:
2 cups root beer
2 cans pinto beans (15-ounces each), drained and rinsed
1 can tomato purée (10.75-ounces)
1/2 cup ketchup
1/4 cup dark brown sugar, packed
2 tablespoons each, Worcestershire sauce and cider vinegar
1 tablespoon prepared yellow mustard
1/2 teaspoon each, Tabasco sauce, root beer extract, and kosher salt
TOPPING, PULSE:
3 slices white bread, buttered
2 tablespoons fresh parsley, minced

Steps:

Preheat oven to 425°F. For the beans, cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate and discard all but 1 tablespoon drippings. Sweat onions, bell pepper, and garlic in drippings over medium heat until soft, 5 minutes. Deglaze skillet with root beer and bring to a boil; cook until root beer nearly evaporated, 10 minutes. Stir in beans, tomato purée, ketchup, brown sugar, Worcestershire, vinegar, mustard, Tabasco, root beer extract, salt, and bacon; bring to a simmer. Transfer beans to a 2-quart baking dish. For the topping, pulse bread in a food processor to crumbs. Add parsley; pulse to combine. Top beans with bread crumb mixture; bake until topping is toasted and beans are bubbly, 15 minutes.