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
4 comments
YUM!
Yummy!
Oh my gosh Linda-this is crazy. Jon is obsessed with 3 food things. . . baked beans, root beer and that crazy Sriracha sauce you turned us on to. He is going to flip when I show him this. It will obviously be joining the trifle from yesterday on the 4th of July menu! ????
Lori, this makes me smile. so much so, that I’ll be smiling all day! xoxo
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