Root Beer Baked Beans With Bacon Recipe 455

ROOT BEER BAKED BEANS

Steps:

• Cook the bacon with the onion until the bacon is brown and crisp.
• Add the remaining ingredients and heat to a boil; turn down the heat and simmer, stirring often until slightly thickened, about 20 minutes.

ROOT BEER BAKED BEANS

Steps:

• Preheat the oven to 400 degrees F. Set a medium oven-safe pot over medium heat and add the bacon. Cook, stirring, until most of the fat is rendered and the bacon is crisp, about 8 minutes; remove to paper towels with a slotted spoon to drain. Add the onion, garlic and ginger to the drippings in the pot and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the tomato paste and cook until the color deepens, about 1 more minute. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of the bacon and gently stir so the beans don't lose their shape. Reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper. Transfer to the oven and bake, uncovered, until thick, about 30 minutes. Let cool slightly, then top with the remaining bacon.

ROOT BEER BAKED BEANS (SOUTHERN LIVING, 2004)

Steps:

• While raw, chop bacon into small bits. I typically just stack and chop the slices I'm going to use. Place in skillet over medium heat and cook until crisp; remove bacon and drain on paper towel, reserving 2 Tablespoons bacon drippings in skillet.
• Saute onion in hot bacon drippings until tender. Stir together bacon, onion, beans and remaining seasonings and place in 1 quart baking dish.
• Bake beans, uncovered, at 400F for 55 minutes or until sauce is thickened.

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

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.

ROOT BEER BAKED BEANS

Steps:

• Preheat the oven to 400 degrees F.
• Set a medium oven-safe pot over moderate heat and add bacon. Cook until most of the fat is rendered out and the bacon is crisp. Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate. Set about a quarter of the bacon aside, for garnish.
• Add the onions, garlic and ginger to the pot, and saute until soft and golden. Add the tomato paste and cook until the tomato paste deepens in color, about another minute.
• Next add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala. Stir to combine. Then add the beans and bacon, and gently stir so the beans don't lose their shape. Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes. Remove the beans from the oven, let it cool slightly, and sprinkle with reserved bacon and serve.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.