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Saturday, August 14, 2010

Root Beer Baked Beans

Seasonal Recipe of the Week
I love baked beans, especially with grilled Hebrew national hot dogs. A classic combo! And frankly I just buy the canned ones from the supermarket. Sometimes I sex them up a bit with a little bourbon or molasses, brown sugar or add some heat, but usually I just open and serve. Perhaps I am not trying hard enough. Anyway I found this recipe for homemade baked beans made with artisan root beer and I knew this needed to be done. I must say they are great.

4 slices applewood smoked bacon
3 1/2 cups diced onion
2 garlic cloves, minced
4 15 ounce cannelloni beans (white kidney beans), rinsed and drained
1 1/2 cups Artisanal Root beer
3 tablespoons apple cider vinegar
3 tablespoons light molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder (Ancho or Chimayo)
1 teaspoon kosher salt
1 teaspoon black pepper

Preheat oven to 400 degrees. Cook bacon in a large ovenproof pot until crisp over medium heat. Remove crisp bacon to the side on paper towels. Add onions to bacon fat and cook till they begin to brown about 8 minutes. Next, add garlic cook 1 minute more. Add beans, root beer, tomato paste, vinegar, molasses, mustard, chili powder, and salt. Stir in bacon (lightly chop) and bring mixture to the boil. Transfer pot to the oven and bake uncovered till the sauce thickens, about 30 minutes. Serve as part of a great meal!