Root Beer Baked Beans
This classic summer side gets a boost of unexpected flavor.
Ingredients: 4 slices bacon, cut into
1-inch pieces 1 large yellow onion, chopped Kosher salt and freshly ground black pepper 1 / 3 cup molasses 2 Tbsp. whole-grain mustard 1 lb. dried navy beans, soaked overnight 1( 12-ounce) bottle root beer 2 tsp. apple cider vinegar Directions Preheat oven to 300 ° F. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, until mostly crisp, 5 to 7 minutes. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Stir in molasses and mustard.
Drain soaked beans and add to the pot, stirring to coat. Add root beer and bring to a simmer, stirring occasionally. Add 4 cups water and season with salt and pepper. Return to a simmer, stirring occasionally. Cover and transfer to the oven. Bake until liquid is reduced by half, about 2 1 / 2 hours. Uncover and continue to bake until the cooking liquid is reduced and a light crust has formed on the top, 1 1 / 2 to 2 hours. Stir in vinegar. Let cool slightly before serving.
Courtesy of Countryliving. com