All-American side

Another recipe from the Red, White, & Blue Menu that I taught last night of classes at Les Gourmettes Cooking School. Again, no step-by-step photos … no 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 of drippings in the skillet.

Preheat oven to 400 degrees.

Sauté diced onion in reserved hot bacon drippings in a skillet over medium-high heat for 5 minutes or until tender. Stir the crumbled bacon, beans, and remaining ingredients into the 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.

Serves 8