Another recipe from the Red, White, & Blue Menu that I taught the last night of classes at Les Gourmettes Cooking School. Again, no step by step photos … now worries, they are not needed.
Root-Beer Baked Beans
6 bacon slices, diced
1 large onion, peeled and diced
Four 16-ounce cans pork and beans
1 cup root beer, do NOT use diet
1/2 cup hickory-smoked barbecue sauce
1 teaspoon dry mustard
1 teaspoon Sriracha sauce, or more to taste
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 3 tablespoons drippings in skillet.
Preheat oven to 400 degrees.
Sauté diced onion in reserved hot bacon drippings in skillet over medium-high heat for 5 minutes or until tender. Stir the crumbled bacon, beans, and remaining ingredients into skillet with the onion. Pour into a lightly greased 2-quart baking dish.
Bake beans, uncovered, in preheated oven for 55 minutes or until sauce is thickened.