Root beer adds an intriguing flavor to baked beans with bacon, onions, Worcestershire sauce, and mustard. This is a great way to punch up canned baked beans. Best of all, it is fast and easy to make on the stove-top.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 strips bacon, diced
- 1 small onion, diced
- 1 can (36 ounces) baked beans
- 1/2 cup root beer
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon dry mustard
- 3 drops hot pepper sauce
- Pinch of ground pepper
- Pinch of garlic powder
- Pinch of brown sugar
Preparation:
Cook bacon with onion in medium-sized saucepan until bacon is brown and crisp.
Add baked beans, root beer, Worcestershire sauce, dry mustard, pepper sauce, ground pepper, garlic powder, and brown sugar. Heat to a boil; reduce heat and simmer, stirring often until slightly thickened, about 20 minutes.
Yield: 6 servings
Recipe Source: The Root Beer Book by Laura E. Quarantiello (Tiare Publications)
Reprinted with permission.
Add baked beans, root beer, Worcestershire sauce, dry mustard, pepper sauce, ground pepper, garlic powder, and brown sugar. Heat to a boil; reduce heat and simmer, stirring often until slightly thickened, about 20 minutes.
Yield: 6 servings
Recipe Source: The Root Beer Book by Laura E. Quarantiello (Tiare Publications)
Reprinted with permission.
